Lunch / Dinner
Clams in Tomato-White Wine Broth
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.
Ingredients
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.