Clams Steamed in Tomato-Garlic Broth

I want to immediately dispell the rumors that I have been abducted. No, it was something much worse that kept me from my beloved blog and all of you (and even more horrifyingly, eating in general for a stretch.) I ended up having 2 weeks of a horrible toothache that became a root canal that led to oral surgery. I can assure you, I was not a happy camper at not being able to chew food or drink wine (because of that thing about not mixing painkillers and wine. Oh woe is me.) This, thankfully, has passed and I am no longer ruled by mouth pain.

As this was happening, I was also studying for my exam to get an Advanced Wine Certification at the International Wine Center. In case you were ever wondering, heavy painkillers and memorization do not really work well together. I don’t recommend it. I really don’t want to jinx anything but I think its safe to say that I passed. (Oh please, oh please, oh please…)

Onto more delicious topics, now that I’m happily back in the world of the chewing and drinking. This seafood dish has become my spring favorite. It makes a flavorful appetizer dish (if you serve about 8 clams) or a light lunch or dinner (serving 12-14 with crusty bread). Its also super fast to whip together and makes the whole house smell like yummy garlic and clams.

My wine recommendation is to pair it with a hearty, but dry, rose. I particularly like the Spanish rosato pictured here that is made with Garnacha (or Grenache) grapes. It has a fragrant strawberry nose, with red berry and mineral on the palate. Beer works really well with this too.


Clams Steamed in Tomato-Garlic Broth
Serves 6 for appetizers and 4 for entrees

1 bag of Littleneck, or Steamer, clams
1-16 ounce can of diced tomatoes or stewed cherry tomatoes
1 cup of dry white wine
4 garlic cloves, sliced thin
1 shallot diced
2 tablespoons olive oil
1 teaspoon red chili flakes
Salt and pepper to taste
Handful of fresh basil, sliced thin

1. RInse clams in a colander plunged in a bowl of water a few times until all sand is removed. Dump water and refill in between rinses. Set aside.
2. Heat olive oil over medium heat in a pot large enough to fit the clams with about 5 inches over them. Add the shallots, and garlic and saute for about 2 minutes until garlic is lightly brown. Add chili pepper flakes and saute a minute. Add the tomatoes and liquid from can and the wine and bring to a simmer. Allow to simmer gently for about 5 minutes.
3. Taste broth and add salt and pepper to your liking. Add the clams gently. Cover and steam until they open. If some don’t open, remove the ones that have, and leave the others in a little longer. Discard any that don’t open. Stir in the fresh basil and place clams in shallow bowls and ladle some broth over each bowl.
4. Serve with crusty bread.