How to make it

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add tomatoes; sauté 6 minutes or until lightly browned.
  • Add wine, clams, garlic, and lemon, stirring to coat; cover, reduce heat, and cook 8 minutes or until shells open.
  • Discard any unopened shells.
  • Sprinkle with parsley. Serve clam mixture with French bread.

Reviews & Comments 3

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    " It was excellent "
    notyourmomma ate it and said...
    Oh, this would be perfect on one of our chilly the flavors and dipping bread in that broth would be sublime.
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    " It was excellent "
    mamalou ate it and said...
    You have my number with this recipe! Love it~
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    " It was excellent "
    lunasea ate it and said...
    Oh yeah baby....this is what I'm talking about! When's dinner, Dave? ;)

    This dish is in my near future...oh my. Thank you so much, hon...
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