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Ingredients
1½ pounds fresh clams, cleaned and scrubbed
3 tablespoons olive oil
4 garlic cloves, finely chopped
1 small onion, finely diced
1 cup cherry tomatoes, chopped
½ teaspoon crushed red pepper flakes (optional)
½ cup dry white wine
½ cup vegetable or seafood broth
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil or oregano, chopped
Salt and black pepper, to taste
Instructions
Prepare the Clams
Rinse the clams well under cold water, scrubbing the shells. Discard any that are open and don’t close when tapped.
Sauté the Aromatics
In a large pot or deep skillet, heat olive oil over medium heat. Add garlic and onion, and cook for 2–3 minutes until soft and fragrant. Stir in chopped tomatoes and red pepper flakes, cooking until the tomatoes begin to release their juices.
Deglaze and Simmer
Pour in the white wine and broth, then bring to a simmer. Let it cook for about 3–4 minutes so the flavors combine.
Steam the Clams
Add the cleaned clams, cover the pot with a lid, and cook for 6–8 minutes until all the clams open. Discard any that remain closed.
Finish and Serve
Stir in lemon juice, chopped parsley, and basil. Taste and adjust seasoning with salt and pepper.
Serve Hot
Spoon the clams and broth into bowls, drizzle with extra olive oil if desired, and serve with crusty bread for dipping.
Serving Suggestion
Enjoy with toasted rustic bread, a side of couscous, or a light Greek salad. A glass of chilled white wine like Sauvignon Blanc or Assyrtiko complements this dish beautifully.
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