Ingredients

• 2 TB olive oil
• 3 garlic cloves, thinly sliced
• 1 tsp crushed red pepper
• 4 cups heirloom grape tomatoes
• 3/4 cup dry white wine
• 50 littleneck clams, rinsed
• rosemary and thyme to taste
• lemon wedges
• toasted bread, for serving

Directions

• Heat olive oil in a large pan with a lid over medium heat. Add garlic and red pepper and cook, stirring often until fragrant. 
• Add tomatoes, cooking until slightly softened. Press down on them to encourage them to burst. 
• Stir in herbs and white wine and bring to a boil. Add clams. Cover and cook until clams open. Remove clams with tongs. 
• Return liquid to a boil over high heat and reduce until liquid starts to thicken. 
• Return clams to pan, spooning broth and tomatoes over the clams. Sprinkle with lemon juice. Serve with bread.