Thank You Karen Vail for sharing a summertime favorite!

4 dozen little neck clams 1 large red onion 4 Tbsp olive oil 4 plum tomatoes chopped or one can chopped tomatoes 1/2 cup white wine 1/4 cup water 1 tsp sea salt 10 grinds of black pepper 10 cloves of garlic minced 4 Tbsp butter 1/4 cup parsley 1/4 cup basil

Soak clams to remove grit. Drain. Slice red onion and place in bottom of roasting pan. Place clams on top of onions. In large bowl combine remaining ingredients. Pour tomato mixture over clams. Cover tightly with foil and roast in 450 degree oven or on hot grill about 18 minutes or until clams open. Serve with plenty of bread to dip in the broth

Bon Apetit!