Sneads Ferry Clams with Late Summer Squash, Pistou, and Marinated Grape Tomatoes

Name: Sneads Ferry Clams with Late Summer Squash, Pistou, and Marinated Grape Tomatoes
Yield: 4 Servings
Ingredients: 1 1/2 cups olive oil, divided, plus 2 tablespoons; 4 garlic cloves, peeled, smashed, divided; 1 cup packed fresh basil leaves; 2 teaspoons fine sea salt; 1 1/2 cups grape tomatoes (about 8 ounces), halved lengthwise; 1 large shallot, chopped (about 1/4 cup); 32 littleneck clams, scrubbed; 2 cups dry white wine; 1 pound mixed summer squash (such as pattypan, crookneck, and zucchini), cut into 1/3-inch cubes; 2 tablespoons (1/4 stick) butter, cut into 1/2-inch cubes; 1 1/2 tablespoons fresh lemon juice; Toasted baguette slices

Photographer Lendon Flanagan

August 4, 2008

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Recipe notes