The Healthy Temple

Ingredients:
4 quarts cherry-stone clams, shells scrubbed
1 cup diced plum tomatoes
4 cloves garlic, minced
1/2 sweet onion, minced
1 Tablespoon minced parsley
1 Tablespoon olive oil
1/2 teaspoon Tabasco hot sauce, or to taste
1/2 cup dry white wine
1/2 cup clam juice (or water)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 slices prepared thick-cut garlic bread
Preparation:
Discard any clams that do not close when tapped. Place the remaining clams in a large Dutch oven. Place tomatoes , garlic ,onions , parsley, olive oil , Tabasco, white wine clam juice, salt, and pepper in a bowl and stir with a fork to combine. Pour evenly over the top of the clams. Cover with a lid and place pot over medium heat. Cook for 20 minutes, until clams have opened. Discard any clams that do not open. Place 1 slice of garlic bread in the bottom of each serving bowl. Ladle clams and broth over the bread. Add a green salad for a complete meal.
Yield: 8 servings