2 pounds of clams
2 tablespoons olive oil
6 cloves of garlic
1 cup white wine (or chicken broth, if not wanting to add wine)
2 tablespoons of butter
2-3 tomatoes, chopped
1 teaspoon white pepper
6 cloves of garlic
1 cup white wine (or chicken broth, if not wanting to add wine)
2 tablespoons of butter
2-3 tomatoes, chopped
1 teaspoon white pepper
Heat oil in a large sauce pan, add garlic, let sweat for 3 minutes on medium heat. Add clams, cover pan so that the clams open up. Add butter, tomato, liquid and white pepper, bring to a boil. Serve with bread.
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