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Steamed Clams with Blistered Tomatoes and Fresh Basil

a plate full of food


Serving  4     Prep time  30 minutes


2 tablespoons extra virgin olive oil

3 garlic cloves, sliced thin

½ teaspoon crushed red pepper

1 ¼ pounds grape tomatoes

1 cup white wine

4 pounds of littleneck clams, rinsed (ask your Fishmongers for scrubbed and cleaned 

1 cup fresh basil

1 hot chili pepper (optional)

1 baguette, slices in 8 pieces

1 hot chili pepper (optional)


Heat olive oil in a large pot with lid over medium heat. Add the garlic, crushed red pepper chili pepper  (if using one) and sauté until fragrant, 1- 2 minutes. Add the tomatoes and cook until they start to blister and are softened or burst, 5-6 minutes. 

Stir in the white wine and add the clams. Bring to boil, then cover and reduce heat to medium, until the clams pop open, 6-7 minutes. Remove clams from pot, discard any clams that did not open. Turn heat to high and bring liquid to a boil. Cook until liquid is reduced and starts to thicken, about 5-7 minutes.  

Place clams in a large bowl or platter, pour sauce over the clams. Pair with your favorite couscous (below). 


Cook couscous to package directions.