Clams with cherry tomatoes, herbs, and crème fraîche

Renee Erickson, a James Beard Award–winning chef and the co-owner of Sea Creatures sister restaurants in Seattle, created this colorful summer dish. She writes: “I love cooking this in the height of cherry tomato season when tomatoes are super sweet. They are the main star next to the clams here, so they should be very flavorful and full of the great acidity you get with summer tomatoes. This is a great dish to make when camping, as well as on a beach.”