Almejas con Tomates (Clams with Cherry Tomatoes)

Charity also sent along this simple, but tasty clam dish.


2 Tbsp olive oil
1 pint cherry tomatoes
1/4 C dry white wine
2 lbs Littleneck clams, scrubbed
2 garlic cloves minced
1 Large lemon sliced into 12 wedges
1/2 C chopped fresh parsley
8 (1-ounce) slices diagonally cut french bread (about 1" thick)

1. Clean clams, discard any shells that are not closed.

2.Heat oil in large non-stick skillet over med-high heat. Add tomatoes, saute 6 min or until lightly browned. Add wine, clams, garlic, and lemon, stiring to coat.
Cover, reduce heat and cook 8 min or until shells open. Discard any unopened shells.

3. Sprinkle with parsley Serve with french bread.