Clams in Spicy Tomato Broth

Do you ever get sick of cooking the same meals over and over again? I feel like I eat the same thing every week so today we decided to spice things up a bit. I went to Shoprite and bought 24 little neck clams and made some Italian bread. I also made a quick salad just to have a little something extra. This is a very flavorful and different dish. Love it!!!!


1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed

Heat the oil in a large frying pan. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer for about 5 minutes, then stir in the clams. Cover and cook for around 10 minutes or until the clams open. This always seems to take forever when I do it. I start taking out the ones that open first and set them aside bc they get rubbery if you keep cooking them. Throw out the ones that don’t open unless you want food poisoning :( .


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