- 4
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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
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.