Cook 2 min with stirring, then add the tomatoes and cayenne pepper. I am noticing a trend with our summer dinners. Mince the garlic then sauté 1 min taking care not to let it burn. Simmer, uncovered, 5-6 min with occasional stirring.Add pepper to taste.
Add in the chopped tomatoes and toss everything together. Stir in the tomatoes and red pepper flakes, season with salt, cover and cook, stirring occasionally, until the liquid has reduced, about 10 minutes. Lots of tomatoes, obviously. Discard any clams that have not opened. Remove the clams from their shells, and pour any reserved liquid from them into the pot. (I mean, if you know me, you know my love for tomatoes runs very deep). Add clams and butter to skillet and cover (if you don’t have a lid that fits, use a sheet of foil). Chop tomatoes in a food processor or with a knife.

The clams go into the pot with some white wine (use a good one, and drink the rest), where they are slowly coaxed open until their briny, sweet juices run free and mingle with the tomatoes. Steamed clams with corn and tomatoes is the perfect summer dinner. Cover with a lid and cook until the clams have opened up, about 3-5 minutes. Then add the cleaned fresh clams, lemon zest and juice and toss everything together again. Cook the linguine according to package directions. When the broth has been reduced, add the fish stock or clam juice and chopped tomatoes, and cook over high heat, continuing to reduce the liquid slightly. Finish with fresh lemon juice and herbs and lots of crusty bread for dipping into the delicious broth. Heat the olive oil in a skillet over medium heat.
Add the Parsley and Garlic Base and the drained clams, reserving their juice for later.