Clams posillipo
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Ingredients: 32 little neck clams | |
| 1/4 cup | extra virgin olive oil |
| 3 tbs. | chopped yellow onion |
| 4 | garlic cloves, minced |
| One 28 oz. can | Italian whole plum tomatoes with juice |
| 1 tbs | tomato paste, ( optional) |
| 2 tbs | chopped fresh bask |
| 2 tbs | chopped fresh parsley, plus more for garnish |
| Salt, to taste | |
| freshly ground pepper, to taste | |
Serves 4
Directions:
Scrub the clamshells, rinse thoroughly in cold water, and place in a large pit.
Add cold water to cover and bring to boil over high heat.
Cook until the shells open, about 5 minutes
Using a slotted spoon, transfer the clams to a large bowl. Discard any clams that have not opened.
Strain the cooking liquid through a chinois or a strainer lined with coffee filter, and reserve 3/4,cup of this liquid as clam broth.
Return the clams to the pot, add cold water and stir to remove any remaining sand. Drain
Heat the olive oil in a large saucepan over medium flame and sauté the onions and garlic for 3-4 minutes, or until the onions are soft and translucent and garlic is lightly golden
Coarsely chop the tomatoes and add with their juice to the saucepan and bring to boil
Reduce the heat to low, cover, and simmer 25 minutes, stirring occasionally
Season to taste with salt and pepper
Stir in the tomato paste if you prefer and add the basil and parsley
Simmer uncovered 5 minutes
Add the reserved clam broth and clams to the sauce and bring to boil
Cover, reduce the heat to low, and simmer for 8-10 minutes or until clams are heated through
Spoon the clams and sauce into a large serve bowl, garnish with parsley and serve immediately
Recipe uploaded with Shop'NCook for iPhone.
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