Steamed Clams With White Wine And Tomatoes

• 4 (1/2-inch-thick) slices diagonally cut French bread baguette
• 1 1/2 cups dry white wine
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/4 teaspoon freshly ground black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 teaspoon olive oil
• 1/2 cup prechopped onion
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 48 littleneck clams in shells, scrubbed (about 3 pounds)
• 1 tablespoon chopped fresh parsley

1. Preheat broiler.
2. Arrange the baguette slices on a baking sheet. Broil 5 inches from heat 2 minutes or until toasted.
3. Combine white wine and next 3 ingredients (through tomatoes) in a microwave-safe bowl. Microwave at HIGH 1 minute. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through thyme); saute 2 minutes. Add wine mixture to pan; bring to a boil. Stir in clams; cover and cook 5 minutes or until clams open. Discard any unopened shells. Top with parsley, and serve with toasted baguette.
4. Sustainable Choice: Because they help filter the water in which they live, clams and other bivalves are a good sustainable choice.

bread baguette, white wine, chicken broth, freshly ground black pepper, tomatoes, olive oil, onion, fresh oregano, rosemary, thyme, littleneck clams, parsley

Taken from www.myrecipes.com/recipe/steamed-clams-tomatoes (may not work)