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Tomato, Herb Clams

This is an adaptation of several recipes, pulling elements from each to create this recipe. I have made it several times and tweaked it each time, but it is now ready to post; it would be a summertime dish; it's quick and easy and could be a great starter.


3 pounds of clams of choice, little necks are my go-to

3 pints of cherry tomatoes

1 cup of dry vermouth or dry white wine

3 shallots, halved and ribboned

6 cloves of garlic, smashed

1 jalapeno, seeded and sliced.

handful of chopped Italian Parsley, stems removed

handful of chopped fresh Basil, stems removed

Olive oil

Salt and Pepper to taste

Freshly made garlic bread for dipping in the sauce.


Place the clams in a large, deep bowl, cover with water and a tablespoon of salt, and let sit for about 30 minutes while you prep and start the sauce.

Drizzle with olive oil in a large, deep sauce pot or Dutch oven and place over medium heat. Add shallots and saute until tender, about 4 to 6 minutes; you want them to start caramelizing. Next, add jalapeno and garlic, and saute for an additional minute.

Add tomatoes, season, and saute for about 5 to 7 minutes until the tomatoes burst. Add the vermouth, increase the heat, and bring to a boil.

While the sauce is coming to a boil, drain clams, rinse, and scrub any grit that may be left. Add them to the sauce, reduce heat to medium, cover, and let simmer for about 8 to 12 minutes. If you want gentle heat, check every few minutes and stir the clams, bring the bottom to the top, and remove any that have open; place them in a large serving bowl covered with foil to keep them warm. This will prevent them from overcooking and getting rubbery.

Once all the open clams have been transferred, remove any unopened clams, put the sauce over the cooked clams, sprinkle with the herbs, and serve.

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