Grilled Clams In Fresh Tomato Broth

Ingredients:

• 4 Tbsp. Country Crock® Spread
• 4 large shallots, chopped or 1 cup chopped onion
• 2 cloves garlic, chopped
• 2 large tomatoes, chopped
• 1 cup chicken broth
• 2 Tbsp. chopped flat-leaf parsley
• 1 Tbsp. snipped chives
• 3 dozen clams, well scrubbed

Directions:

1. In deep 12-inch skillet, melt Country Crock® Spread over medium-high heat and cook shallots, stirring occasionally, 4 minutes or until tender. Add garlic and cook 30 seconds. Stir in tomatoes and cook 1 minute. Add broth, parsley and chives and bring to a boil over high heat. Reduce heat to medium and simmer, covered, 3 minutes.   Meanwhile, grill* clams until clams open. Discard any unopened shells. Toss clams with sauce. Serve, if desired, with warm crusty bread.     *Don't feel like grilling?...add clams to skillet after broth boils. Reduce heat to medium. Cover and gently simmer 3 minutes or until clams open.