Clams in Tomato Sauce

Method

• Clams in Tomato Sauce — Step by Step Method
• Inspect and scrub clams under cold running water, discarding any with cracked shells or that remain open when tapped.
• Place scrubbed clams in a bowl of cold salted water and let sit for 20 minutes to expel any sand, then drain and rinse thoroughly.
• While clams soak, halve cherry tomatoes and finely chop onion; set aside separately.
• Toast garlic bread slices until crisp and golden; reserve for serving.
• Heat olive oil in a wide, heavy pan over medium heat.
• Add finely chopped onion to the pan and sauté for 2–3 minutes until softened and translucent, not browned.
• Add red pepper flakes to taste and cook for 30 seconds to bloom the aroma.
• Add halved cherry tomatoes to the onions, season lightly with salt and pepper, and cook, stirring, for 4–5 minutes until tomatoes start to soften and release their juices.
• Pour in dry white wine and bring to a simmer, allowing alcohol to evaporate and flavors concentrate for 2 minutes.
• Increase heat to medium-high, add drained clams to the pan, and cover tightly with a lid.
• Steam clams for 3–5 minutes, shaking the pan occasionally, until clams have opened; discard any clams that do not open.
• Remove pan from heat and stir in freshly chopped parsley.
• Taste the sauce and adjust salt and pepper if necessary.
• Divide clams and tomato sauce evenly among shallow bowls.
• Drizzle any pan juices over the clams.
• Serve immediately with toasted garlic bread on the side for dipping.
• Garnish with additional parsley if desired.