Photo: John Autry; Styling: Leigh Ann Ross
Yield
Serves 4 (serving size: about 1/3 cup broth, 12 clams, and 1 toast slice)

Cook clams within 24 hours of purchasing in order to ensure freshness. Be sure to throw out any clams that don't close their shells when tapped.

How to Make It

Step 1

Preheat broiler.

Step 2

Arrange the baguette slices on a baking sheet. Broil 5 inches from heat 2 minutes or until toasted.

Step 3

Combine white wine and next 3 ingredients (through tomatoes) in a microwave-safe bowl. Microwave at HIGH 1 minute. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through thyme); sauté 2 minutes. Add wine mixture to pan; bring to a boil. Stir in clams; cover and cook 5 minutes or until clams open. Discard any unopened shells. Top with parsley, and serve with toasted baguette.

Step 4

Sustainable Choice: Because they help filter the water in which they live, clams and other bivalves are a good sustainable choice.

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