This is one of those things that is always great at an Italian Ristorante, or sometimes your local pizza place, but it is so simple to do it at home and is a great afternoon snack or first course.
I think I enjoy the sauce with some bread even more than the clams themselves, but, either way, a great dish. You can substitute the littleneck clams with cockles or Manilla clams or mussels. You can add a few cleaned shrimp or even some baby octopus if you like.
I omitted the crushed red pepper because Lea does not like the heat, but a little crushed red pepper is nice in this dish.
2 tablespoons olive oil
1 table spoon crushed / chopped garlic
6 fresh basil leaves torn
2 bay leaves
1 teaspoon oregano
1 tablespoon chopped flat leaf parsley
1 dozen littleneck clams rinsed and scrubbed
¼ cup of dry white wine
½ cup clam juice
1 cup of canned plum tomatoes
Salt and pepper to taste.
Heat the olive oil in a wok or stock pot that has a lid
Add the garlic and sauté for a few minutes, until it softens a bit and releases its aroma, but don’t brown it.
Add the herbs and sauté for an additional 30 seconds.
Add the clams and cover for about a minute, then add the wine and clam juice.
Cook for about a minute more and then add the tomatoes. Break the tomatoes with a spoon and simmer covered until the clams open.
Season with a little salt and pepper at the end, if it is needed at all.
Serve with some crusty bread.
Kiss yourself for making deliciousness
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