Clams In Tomato Sauce - cooking recipe

Ingredients

2 tablespoons olive oil
3 1/2 ounces shallots, finely chopped
4 garlic cloves, finely chopped
7 tablespoons fino sherry wine
1 (14 ounce) can tomatoes, chopped
2 teaspoons pesto sauce
2 1/4 lbs clams
1/2 lemon
sea salt
fresh ground black pepper

Preparation

Heat the olive oil in a medium saucepan, tip in the shallots and garlic cook until softened, but not coloured.
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.
Heat the remaining sherry and a little water in a steamer and steam the clams until all are open, about 3 minutes.
Pour a couple of tablespoons of the juice into the tomato sauce. Cook a little more to bring to a coating consistency.
Pour the sauce over the clams and stir to combine; transfer to serving bowls and eat while still hot.