steamed clams

These broth for these clams uses the reserved liquid left over from roasting the tomatoes in the Roasted Tomato Soup with Garlic and Herbs recipe. The broth could also be made without this reserved liquid, simply by adding a bit more white wine.

This recipe is absolutely delicious, and it's incredibly fast and easy. It's a great "impress your guests" meal, but it's also simple enough to make for a weeknight dinner.

You don't need to spend a lot of money on the wine for the broth, but do get something that you wouldn't mind drinking, for a couple of reasons: 1) you will have at least 2/3 a bottle left, and white wine is lovely with clams, and 2) the wine will reduce slightly in the broth and it's flavors will concentrate, so if you use cheap "cooking wine," then that's what your broth will taste like.

Steamed Clams in Tomato, Herb, White Wine Broth

Serves 2 as a main course, 4 as an appetizer.

2 dozen littleneck or other medium sized clams

1/2 stick of unsalted butter

2 shallots, minced

3-4 cloves garlic, minced

reserved liquid from roasted tomatoes

about 1/4 bottle dry white wine, such as Muscadet, Sancerre, or a dry Riesling or Sauvignon Blanc

salt and pepper

Rinse the clams in cool water. Set aside.

Melt the butter in a medium stockpot over medium-high heat. Add the minced shallots and garlic, season with salt and pepper, and cook until just translucent, about 3 minutes. Add the white wine, bring to a simmer, and then add the tomato broth. Bring to a low boil, carefully add the clams to the broth, and cover.

Cook covered for 7-10 minutes, or until the clams open. Discard any clams that remain unopened after 10 minutes.

Plate the clams in large bowls in their cooking broth. Serve with plenty of toasted crusty bread to sop up the broth, and a side of roasted fingerling potatoes tossed with chopped parsley and basil.