Steamed Clams with Tomato-Vermouth Broth!

I just got to the beach and bam - it hit me - the craving for steamed clams! Check out these beauties, steamed in a rich broth boasting tomatoes, vermouth, garlic, and fresh basil. Be sure to serve bread on the side for dunking.

Steamed Clams with Tomato-Vermouth Broth

1 tablespoon olive oil
1/3 cup diced shallots
4 cloves garlic, minced
15-ounce can petite diced tomatoes, undrained
1 cup tomato juice
1 cup vermouth or white wine
36 littleneck clams, washed and drained (or any fresh clam variety)
2-3 tablespoons chopped fresh basil

Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic and cook for 2 minutes, until soft. Add the tomatoes, tomato juice and vermouth and bring to a simmer. Add the clams and return to a simmer. Cover and cook for 5 to 7 minutes, until all clams open (discard any that do not open). Top the clams with the basil just before serving. 

Serves 4

Photo: Tuelekza