This recipe highlights the harmony of briny clams and sweet, acidic tomatoes. It's sort of a hybrid between a tomato-based chowder and a brothy tomato clam soup.
Bring 2 cups of water to a boil in a 5-6 quart stock pot and add clams. Steam for about 5 to 10 minutes. Stir clams once or twice to steam evenly. Remove from heat as soon as the shells open. Remove the clams and strain the broth through a fine mesh strainer. Set the broth aside and reserve.
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