| 1. |
Pre-heat oven to 400 °F (200 °C). Place garlic in a custard cup or any small ovenproof cup; add 3 tablespoons of broth and cover cup with aluminum foil. |
| 2. |
Place in oven and roast 30 minutes. Tightly seal and roast in oven. Remove garlic from oven and set aside to cool. |
| 3. |
Place remaining 2 tablespoons of broth in a 12" skillet. Add onion and cook over low heat, stirring occasionally, until tender, about 3 minutes. |
| 4. |
Squeeze garlic pulp from skins in to skillet by squeezing the cooled cloves through your fingers. |
| 5. |
Add crushed tomatoes, paste, salt and pepper. Simmer, uncovered for 30 minutes. |
| 6. |
Stir clams in to tomato mixture and heat through, add basil and serve sauce over polenta. |
