Clams With Cherry Tomatoes
Almejas con tomates. A basque recipe from cooking light.
Steps
Heat oil in a large nonstick skillet over medium-high heat.
Add tomatoes.
Saut 6 minutes or until lightly browned.
Add wine , clams , garlic , and lemon , stirring to coat.
Cover , reduce heat , and cook 8 minutes or until shells open.
Discard any unopened shells.
Sprinkle with parsley.
Serve clam mixture with french bread.
Ingredients
olive oil, cherry tomatoes, dry white wine, littleneck clams, garlic cloves, lemon, fresh parsley, french bread