Total Time
40 Mins
Yield
4 servings (serving size: about 13 clams and about 1/3 cup sauce)
Photo: Lee Harrelson; Styling: Melanie J. Clarke

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute or until golden. Add chile; sauté 10 seconds. Stir in wine and next 4 ingredients (through pepper). Bring to a boil. Add clams; cover and cook 7 minutes or until shells open. Add basil; cover and cook for 1 minute. Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with sauce.

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