Warm Clam Salad With Fresh Herbs And Tomatoes

• 1 red tomato
• 1 orange or yellow tomato
• 24 littleneck clams, well scrubbed
• 1 shallot, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 1/4 cup white wine
• Sprig of parsley
• 2 tablespoons lemon juice
• 1/4 cup extra virgin olive oil
• 1/4 cup mixed green and purple basil leaves
• 1/4 cup parsley leaves
• Salt and freshly ground black pepper

1. Bring a medium saucepan half-full of water to a boil.
2. Immerse tomatoes 10 seconds; then remove and rinse with cold water.
3. Peel and seed tomatoes.
4. Dice them and set aside.
5. In a large saucepan, combine clams, shallot, garlic, wine and parsley sprig.
6. Cover, place over high heat and bring to a boil.
7. Reduce heat to medium, and cook until all the shells open, 8 to 10 minutes.
8. Check the pan occasionally, and transfer open clams to a bowl to prevent overcooking.
9. When all clams have opened, set them aside in the bowl.
10. Strain broth in saucepan; there should be about 1/2 cup.
11. Transfer to a blender, and add lemon juice.
12. With machine running, slowly add olive oil.
13. Return mixture to a large saucepan over medium heat.
14. When broth is simmering, add clams in their shells, and tomatoes.
15. When clams are heated, in 5 to 10 seconds, remove from heat and add basil and parsley.
16. Season with salt and pepper to taste.
17. Toss to mix well.
18. Serve immediately.

red tomato, orange, littleneck clams, shallot, garlic, white wine, parsley, lemon juice, extra virgin olive oil, mixed green, parsley, salt

Taken from cooking.nytimes.com/recipes/9714 (may not work)