4 cloves garlic, sliced thin
4 tbsp extra-virgin olive oil
12 each yellow cherry tomatoes, halved
12 each red cherry tomatoes, halved
2 lbs Manila clams
1/4 cup chicken broth or water
1/4 cup fresh tomato sauce
2 tbsp basil, chiffonade
2 tbsp parsley, chopped
1 pinch chili flakes grilled filone bread
In a sauté pan, sweat the garlic with the olive oil. Cook for 1 minute on low heat.
Add the peperoncini and cherry tomatoes, and cook for an additional 2 minutes.
Add the clams and broth or water. Cook for 4 minutes, until the clams open.
Add a touch of tomato sauce to bind all the components.
Add the basil, parsley, and chili flakes.
Finish with more olive oil and serve with grilled filone on the side.