Sautéed Clams in Spicy Basil Broth

by The Chef’s Kitchen

Shopping List

• 2 tsp olive oil
• 1 tsp red chili flakes
• 1 tbsp minced garlic
• 1/4 cup white wine
• 1/4 cup diced tomatoes
• 1 lb clams (fresh or frozen)
• 1 lb cubed, cold butter
• 2 tbsp chiffonade basil

Instructions

• Heat olive oil, chili flakes, and garlic.
• When garlic turns golden brown deglaze the pan with white wine and reduce the liquid.
• Add clams and tomatoes and steam until the clams open.
• Finish sauce with butter and basil.