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Steamed Clams with Tomatoes and Herbs

Steamed CAF clams with aromatic white wine and tomato broth is best served immediately after cooking with crusty bread for dipping.


  • 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



  • 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.