Sun Ray's White-Water Clams
2 dozen hard shell clams
2-3 Tbsp extra virgin olive oil
3 Tbsp garlic, finely chopped
2 red bell peppers, julienned
1/2 c. dry white wine
3 plum tomatoes, diced
1/4 c. fresh basil, chopped
Rinse the clams in cold water a couple of times to remove any grit.
In a large heavy stock pot or pan, heat the olive oil over medium heat. Add the garlic and peppers and cook until softened, about 2 minutes. Increase the heat to high and add the white wine. Bring to a boil. Reduce the heat and add the tomatoes. Simmer for 2 minutes.
Increase the heat, and add the clams to the pot. Cover the pot tightly. Steam the clams anywhere from 6-9 minutes. Remove from the heat and discard any clams that did not open.
To serve, put the clams in a big bowl, pour on the sauce from the pot and sprinkle on the basil.
Recipe adapted from Coastal Cooking with John Shields by John Shields.