Pesto-Tomato Clams

• 1 cup dry white wine
• 3 garlic cloves, minced
• 1/2 teaspoon dried crushed red pepper
• 8 pounds littleneck clams, scrubbed
• 3 cups chopped plum tomatoes
• 1 7- to 8-ounce container purchased basil pesto

1. Bring wine, garlic, and crushed red pepper to boil in heavy extra-large pot.
2. Add clams.
3. Cover and cook until clams open, about 9 minutes.
4. Using slotted spoon or tongs, transfer clams to 4 large bowls (discard any clams that do not open).
5. Stir tomatoes and pesto into pot and bring to simmer.
6. Ladle pesto broth over clams and serve.

white wine, garlic, red pepper, littleneck clams, tomatoes, pesto

Taken from www.epicurious.com/recipes/food/views/pesto-tomato-clams-106416 (may not work)