Clams in Tomato Sauce

• olive oil↗2 tablespoons
• shallots↗3 1⁄2 ounces

  finely chopped

• garlic cloves↗4

  finely chopped

• fino sherry wine↗7 tablespoons
• tomatoes↗1

  chopped

• pesto sauce↗2 teaspoons
• clams↗2 1⁄4 lbs
• lemon↗1⁄2
• sea salt↗
• fresh ground black pepper↗

Step-by-step instructions

1. 1

   Heat the olive oil in a medium saucepan, tip in the shallots and garlic cook until softened, but not coloured.

2. 2

   Add a splash of sherry and the tomatoes and cook to reduce slightly, about 10 minutes. Add the pesto and season with salt and freshly ground pepper.

3. 3

   Heat the remaining sherry and a little water in a steamer and steam the clams until all are open, about 3 minutes.

4. 4

   Pour a couple of tablespoons of the juice into the tomato sauce. Cook a little more to bring to a coating consistency.

5. 5

   Pour the sauce over the clams and stir to combine; transfer to serving bowls and eat while still hot.