Monday, January 24, 2011


Roasting the garlic first helps add a smoky flavor to the broth. To roast garlic, cut the top 1/4 inch off the garlic. Cover with olive oil and place in foil. Bake at 425 degrees for an hour. Cool and squeeze garlic into a bowl and mash.

Always discard any clams that remain open even when you try to close them. Make sure you have some nice bread to "sop" up the "brothy" goodness.

You can certainly add some smoky andouille sausage to this or evn some bacon or pancetta.

4 lbs clams scrubbed
1 (14oz) can diced San Marzano tomatoes
3 tbl roasted garlic puree
2 tbl cornmeal
4 tbl olive oil
3 shallots minced
1 cup white wine
1 tbl fresh chopped Italian parsley
1 tbl fresh chopped chives
1/4 tsp red pepper flake (more if you want more spice)
1/2 tsp salt
1/2 tsp fresh ground pepper

First place clams in a bowl of cold water and sprinkle the cornmeal over the water. Let them sit in the water for a half hour then drain and rinse clams. Heat oil in a saute pan. Add shallots and cook about 2-3 minutes. Add tomatoes, wine, garlic, parsley, chives and salt and pepper to taste. Heat to a simmer and add red pepper flake.
Add the clams and cover tightly. Steam until all the clams open. Serve in a nice big soup bowl with lots of broth. A must is nice crusty Italian bread!

So good on a cold night!


Post a Comment

Popular Posts