2 lbs clams (I prefer manila, but use whatever if fresh in your area)
8 cloves garlic, smashed and diced
1 cup dry white wine (unoaked chardonnay or pinot gris works great)
2 whole tomatoes, diced
2 T butter
1 bunch fresh parsley, chopped
Thoroughly scrub clams. If you have any shells that are slightly open, squeeze them shut and let go. If they close back up on their own, keep them. If they remain open, discard and do not use!
Heat large shallow pan (I use my paella pan) on medium high on the stove top, being careful not to burn the pan. Check to see if pan is ready by adding a couple drops of water in it. If the water sizzles, it is ready! Add clams to pan, distributing them evenly across the bottom surface. Add wine and simmer for 2-3 minutes.
Add diced tomatoes, garlic and butter. Stir gently, rotating pan to ensure even heating. Cook for another 8-10 minutes or until all clams open. You may get a few stubborn ones. Discard any unopened clams.
Sprinkle with fresh parsley and serve with a good crusty garlic bread, and of course, a glass of white wine!
Notes and Dietary Considerations:
I'm not picky about the wine that I use in this dish. You can get a Yellowtail chardonnay for about $6. I prefer a better wine to drink with this dish, however!
Dairy free: I use Earth Balance dairy free butter.
Shellfish allergy: well, this dish is really not for you anyway
Peel the tomatoes for those with sensitive digestive systems