1large can28 ounces Muir Glen Organic fire roasted tomatoes
2Tablespoonsolive oil
5garlic clovesminced
1Tablespoonsmoked paprika
½teaspooncrushed red pepper flakes
¼teaspooncayenne pepper
24littleneck or middleneck clamsscrubbed well
1Tablespoonbutter
Lightly toasted sourdough breadfor serving
Instructions
Puree the tomatoes in a food processor or blender.
Heat the olive oil in a large pan set over medium-high heat. Add the garlic; cook 2-3 minutes or until light golden brown and very fragrant. Pour in the tomato puree, smoked paprika, red peppers, and cayenne. Reduce heat to low and let simmer.
Meanwhile, bring a large pot of water to a boil. Add the clams in a single layer (work in batches if necessary) and cook until they pop open – about 5-8 minutes. Stir 1 cup of the cooking liquid and the butter into the sauce to thin it out a bit. Add the cooked clams in their shells; simmer 5 minutes.
Serve with big wedges of lightly toasted sourdough bread for dipping.