Food & Cooking Recipes Ingredients Seafood Recipes Steamed Clams with Tomatoes 4.3 (8) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 18 mins Servings: 4 Brush slices of rustic bread with olive oil and sprinkle with salt, toast in oven while clams are cooking. Ingredients 2 tablespoons olive oil, plus more for serving 6 cloves garlic, thinly sliced ¼ teaspoon hot pepper flakes ¾ teaspoon dried oregano or 2 teaspoons fresh 1 pint cherry tomatoes, halved (2 cups) 4 pounds clams, scrubbed and rinsed Directions In a large pot heat oil over medium-high. Add garlic, hot pepper flakes, and oregano and cook until fragrant, 1 minute. Add tomatoes, increase heat to high, and cook until tomatoes burst, about 4 minutes. Add clams and 3/4 cup water, cover, and cook until clams open, stirring once, 8 to 10 minutes. Discard any unopened clams. Drizzle with oil to serve. Bryan Gardner Rate it Print