2 dozen clams
1 can (14-1/2 ounces) stewed tomatoes, chopped with juice reserved
1/4 cup chicken broth or dry white wine
2 tablespoons chopped fresh basil
2 cloves garlic
1/4 teaspoon black pepper
Lemon wedges for garnish, optional
1 lb whole wheat pasta
In a large soup pot, combine all the ingredients, including the reserved stewed tomato juice.
Cover and bring to a boil over high heat; reduce the heat to low and simmer for 6 to 8 mins, or until the clams open. Don’t overcook. Discard any clams that don’t open.Remove to a serving bowl or individual bowls; serve garnished with lemon wedges, over pasta.