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1. Heat the oil in a pot over medium-high heat. Add the garlic and tomatoes and cook for 5 minutes. Carefully add the wine, water, lemon juice, oregano, pepper flakes, and pepper. Bring mixture to a simmer. Add the clams, then cover and cook for 5 to 15 minutes or until shells open. (Discard any unopened clams.) Arrange clams in bowls with broth and serve immediately with crusty bread. Makes 12 servings.