Clams in Tomato Basil Broth

This recipe is just a twist on other recipes I've posted here before. Like this one. But it uses clams rather than mussels. Either way, it's delicious. (Healthy and simple too.) I found myself making a mess and eating it with my hands, slurping the clams out of their shells like oysters. And then sopping the broth up with ciabatta bread. As a matter of fact, the broth was so delicious that I saved the leftovers...should make a perfect poaching liquid for a halibut fillet or some shrimp.

Clams in Tomato Basil Broth
From Cooking Light magazine.
Serves four.

4 garlic cloves, minced
1 tablespoon olive oil
1 cup finely chopped onion (1 small)
3 cups coarsely chopped tomato (2 large)
1/2 cup white wine
1/2 cup clam juice
1/4 teaspoon crushed red pepper (Note: This provides plenty of heat...don't be tempted to add more.)
4 dozen littleneck clams (about 2 1/4 pounds)
1/4 cup chopped fresh basil

Prepare garlic; let stand 10 minutes.

Heat olive oil in a large Dutch oven over medium heat. Add onion to pan, and cook 3 minutes or until tender, stirring occasionally. Add garlic to pan, and cook 1 minute, stirring constantly.

Add tomato, wine, juice, and pepper to pan; bring to a boil. Add clams; cover and cook 8 minutes or until clams open. Discard any unopened shells. Stir in basil.


Food/Wine Pairing (and Cook's Note/Confession): I love rosé wines during the summer. So I decided to go all out and open a bottle of sparkling rosé (the Spanish Segura Viudas Brut Rosé) to go with these clams. Rather than open another bottle to cook the clams, I used it in the recipe. It was delicious.