Heat olive oil in a sauté pan over medium-high heat. Add shallot and garlic and sauté until aromatic. Add Empire’s Treasure® Hardshell Clams, white wine and stock. Cover and steam for 5–7 minutes, or until the clams open. Discard any unopened clams.
Reduce heat and add tomato, butter, parsley, lemon juice and crushed red pepper. Toss gently until the butter is incorporated into the broth and the tomatoes are warmed through. Adjust seasoning as needed.
Arrange the clams in a wide, shallow bowl and spoon the white wine garlic broth over the top. Finish with fresh parsley and serve with grilled artisan bread and a lemon wedge.
