Pesto-Tomato Clams

By katiemwilson

Ingredients

• 1 c dry white wine
• 3 garlic cloves, minced
• 1/2 t crushed red pepper
• 8 lbs. little neck clams, scrubbed
• 3 c chopped plum tomatoes
• 1 7-8 oz container basil pesto

Details

Servings 4

Preparation

Step 1

Bring wine, garlic and red pepper to boil in extra large pot. Add clams. Cover and cook until clams open, about 9 minutes. Transfer clams to 4 bowls. Stir tomatoes and pesto into pot and bring to simmer. Ladle pesto broth over clams and serve.