Food & Cooking Recipes Ingredients Seafood Recipes Steamed Clams with Tomatoes 4.3 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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