Steamed Clams with Tomatoes and Basil
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 1/4 pounds heirloom grape tomatoes (about 4 cups)
- 3/4 cup dry white wine
- 4 pounds littleneck clams, scrubbed and rinsed
- 1 cup loosely packed fresh basil
- Lemon wedges
- 8 (2-ounce) baguette slices, for serving
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