Clams In Tomato-Basil Broth

1. 1

   Prepare garlic; let stand 10 minutes.

2. 2

   Heat olive oil in a large Dutch oven over medium heat. Add onion to pan, and cook 3 minutes or until tender, stirring occasionally. Add garlic to pan, and cook 1 minute, stirring constantly.

3. 3

   Add tomato, wine, juice, and pepper to pan; bring to a boil. Add clams; cover and cook 8 minutes or until clams open. Discard any unopened shells. Stir in basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.