Tomato, garlic, butter, wine. Need we
say more? Serve irresistible Clams in Tomato-White Wine Broth
with French bread so you don’t miss
a drop of the flavor.
Makes
2 servings
Total Time
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Ingredients
Test Kitchen Approved
Five-Minute Morning Prep
Chop tomatoes and
dill. Scrub clams.
Test Kitchen Tip
Store clams on
ice with bag open. If any
clams open, gently squeeze
back together. If they remain
open or have chipped shells,
discard them. If any remain
unopen after the cooking
process, discard them. This
recipe also works with mussels,
just decrease the amount to
1¾ pounds to make room
in the skillet.
Instructions
Heat oil and butter over medium
heat until butter is melted in a
10- to 12-inch skillet. Add garlic;
cook until softened, about
3 minutes. Add tomatoes,
1 tablespoon dill, ¾ teaspoon salt,
and pepper; bring to a boil over
medium-high heat. Reduce heat
to low; simmer for 5 minutes.
Add wine; simmer for 5 minutes.
Add clams; return mixture to a boil.
Cover and cook until shells are
opened, about 8 minutes. Remove
from heat. Discard any unopened
clams. Stir in remaining 1 tablespoon
dill and remaining ¼ teaspoon salt.
Serve with French bread.
