Clams Fra Diavolo
|Canned italian tomatoes||1 1⁄2 Cup (24 tbs), reserve liquid, divided|
|Minced onion||1⁄4 Cup (4 tbs)|
|Olive oil/Vegetable oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Littleneck clams||2 Dozen|
|Chopped fresh basil/1 teaspoon basil leaves||1 Tablespoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Crushed black pepper||1⁄8 Teaspoon|
1. In blender process 1 cup tomatoes with reserved liquid until pureed; set aside. Seed and chop remaining tomatoes; set aside.
2. In 10-inch round microwavable shallow baking dish combine onion, oil, and garlic and stir to combine. Microwave on High (100%) for 1 minute, until onion is translucent.
3. Set sieve over onion mixture and press pureed tomatoes through sieve into dish, discarding solids; add chopped tomatoes and stir to combine. Microwave on High for 8 minutes, stirring halfway through cooking.
4. Arrange clams over tomato mixture with hinged sides facing toward center of dish. Cover and microwave on High for 5 minutes, until clam shells open. Sprinkle with basil and peppers.