Steamed Clams with Tomatoes

Prep Time:
5 mins
Total Time:
18 mins

Brush slices of rustic bread with olive oil and sprinkle with salt, toast in oven while clams are cooking.


  • 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


  1. 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
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