Ingredients 1-2 pounds Little Neck or Manila clams, rinsed to get rid of excess sand or grit 1-2 garlic cloves, minced 2 cups low sodium chicken stock/broth 1/4 cup white wine Olive oil 2 Tablespoons "Herbs de Provence" (herb mixture from the region of France that this dish originates from) 1 tomato, diced 3-4 sprigs of fresh basil, chopped 2 Tablespoons of butter Salt and pepper
1) Add olive oil to a large, deep skillet with a lid and cook garlic until it softens over medium-high heat (about 1-2 minutes). Once the garlic softens, add the wine and chicken stock and bring to a boil.
2) Once the liquid is boiling, add the clams (IMPORTANT: Throw away any clams that are already open!) and tomatoes and mixture of herbs and cover. Reduce the heat to medium and let the clams cook in the liquid for about 8-10 minutes (or until most of the clams have opened). Discard any clams that didn't open as they are dead and can get you sick!
3) Add butter and basil and salt and pepper to taste and serve while hot with garlic bread.
As far as the wine goes, the rule of thumb is: If you'd drink it, cook with it! When you're done eating, don't throw that delicious broth away! Save it in a container in the fridge (about 1 week tops) and pour it over pasta for instant sauce!