Warm Clam Salad With Fresh Herbs And Tomatoes

1. 1

   Bring a medium saucepan half-full of water to a boil.

2. 2

   Immerse tomatoes 10 seconds; then remove and rinse with cold water.

3. 3

   Peel and seed tomatoes.

4. 4

   Dice them and set aside.

5. 5

   In a large saucepan, combine clams, shallot, garlic, wine and parsley sprig.

6. 6

   Cover, place over high heat and bring to a boil.

7. 7

   Reduce heat to medium, and cook until all the shells open, 8 to 10 minutes.

8. 8

   Check the pan occasionally, and transfer open clams to a bowl to prevent overcooking.

9. 9

   When all clams have opened, set them aside in the bowl.

10. 10

    Strain broth in saucepan; there should be about 1/2 cup.

11. 11

    Transfer to a blender, and add lemon juice.

12. 12

    With machine running, slowly add olive oil.

13. 13

    Return mixture to a large saucepan over medium heat.

14. 14

    When broth is simmering, add clams in their shells, and tomatoes.

15. 15

    When clams are heated, in 5 to 10 seconds, remove from heat and add basil and parsley.

16. 16

    Season with salt and pepper to taste.

17. 17

    Toss to mix well.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.