Spicy Clams in One Pot

Ingredients:

• 1.9 kg small clams, washed with a brush
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 small red onion, thinly sliced
• 1 can (800 g) of canned whole peeled tomatoes, drained and coarsely chopped
• 1 serrano pepper, halved lengthwise, seeded (if desired) and thinly sliced
• 0.5 cups dry white wine
• Crustless bread, for serving

Preparation:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is soft, 3-4 minutes. Add the tomatoes and serrano pepper and continue cooking until the pan is almost dry and the sauce has thickened, another 3 minutes.
2. Add the wine, increase the heat to high and bring the broth to a boil.
3. Add the clams, cover, and cook, shaking the pan occasionally, until the clams open, 7 to 9 minutes. Season with salt to taste.
4. Serve the clams in broth in shallow bowls with bread.