How to make it

  • Scrub the clams, rinse thoroughly in cold water and place in a large pot.
  • Add cold water to cover and bring to a boil over high heat.
  • Cook until the shells open about 5 minutes.
  • Using a slotted spoon, transfer the clams to a large bowl.
  • Discard any clams that do not open.
  • Strain the cooking liquid through a chinois and reserve ¾ cup of this liquid as Clam Broth. If you cannot strain the broth, use bottled clam broth to avoid the sand.
  • Return the clams to the pot, cover with cold water and stir to remove any of the remaining sand.
  • Drain and rinse.
  • Smash each garlic cloves with the side of a chefs knife and cut in half.
  • Heat the oil in a large saucepan over medium flame and sauté the garlic halves until golden brown about 2 minutes.
  • With a slotted spoon or tongs, remove and discard the garlic; if you prefer garlic in this broth, chop up 1/2 of the sauteed garlic to a fine dice and add back after the onions have sauteed.
  • Add the onions to the saucepan and sauté for 3-4 minutes until soft and translucent.
  • Coarsely chop the tomatoes, add with their juice to the saucepan and bring to a boil.
  • Reduce the heat to low , cover, and simmer for 25 minutes, stirring occasionally.
  • Season to taste with salt and pepper.
  • Stir in the tomato paste and add the basil and parsley.
  • Simmer uncovered for 5 minutes.
  • Add the reserved clam broth and clams to the sauce and bring to a boil.
  • Cover, reduce the heat to low and simmer for 8 – 10 minutes or until the clams are heated through.
  • Spoon the clams and sauce into a large serving bowl, garnish with parsley. Serve immediately.

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