Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 Cherrystone clams -tomatoes
-Cold water 1/4 c Dry white wine
3 tb Olive oil 1 c Water
2 Cloves garlic, minced 1/4 c Chopped parsley
4 c Coarsley chopped skinned

Wash and scrub clams well; discard any that are open. Soak clams for
30 minutes in cold water to cover. Heat oil in large saucepan. Add
garlic; saute 1 minite. Add tomatoes and wine; bring to a boil.
Reduce heat to low and simmer for 15 minutes. Keep warm while clams
cook. Bring waterto boil in large fry pan or Dutch oven with close
fitting lid. Drain clams well, then place in pan. Cover and steam for
5-10 minutes until clams open. Discard any that don't. Place clams in
shells in heated soup bowls. Strain clam broth through cheesecloth.
Combine clam broth and tomato sauce; mix well, then pour over clams.
Sprinkle with parsley and serve.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's
Collection Submitted By CAROLYN SHAW On 11-23-94

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