Clams in Tomato-Basil Broth

Ingredients

• 0.5 cup bottled clam juice 
• 0.3 teaspoon pepper red crushed
• 0.3 cup basil fresh chopped
• 4  garlic cloves minced
• 2.3 pounds littleneck clams 
• 1 tablespoon olive oil 
• 1 cup onion finely chopped 1 small
• 3 cups tomatoes coarsely chopped 2 large
• 0.5 cup white wine 

Equipment

• frying pan
• dutch oven

Directions

1. Prepare garlic; let stand 10 minutes.
2. Heat olive oil in a large Dutch oven over medium heat.
3. Add onion to pan, and cook 3 minutes or until tender, stirring occasionally.
4. Add garlic to pan, and cook 1 minute, stirring constantly.
5. Add tomato, wine, juice, and pepper to pan; bring to a boil.
6. Add clams; cover and cook 8 minutes or until clams open. Discard any unopened shells. Stir in basil.