Pesto-Tomato Clams

1. 1

   Bring wine, garlic, and crushed red pepper to boil in heavy extra-large pot.

2. 2

   Add clams.

3. 3

   Cover and cook until clams open, about 9 minutes.

4. 4

   Using slotted spoon or tongs, transfer clams to 4 large bowls (discard any clams that do not open).

5. 5

   Stir tomatoes and pesto into pot and bring to simmer.

6. 6

   Ladle pesto broth over clams and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.