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Categories:
tomatoes saffron olive oil chorizo sweet pork sausage onion sweet red pepper garlic oregano littleneck clams Italian bread parsley
Viewed: 30 - Published at: 2 years agoIngredients
- 2 cups chopped ripe tomatoes or a 1-pound can plum tomatoes
- 1/2 teaspoon saffron
- 6 tablespoons olive oil
- 1/2 pound chorizo, sliced
- 1/2 pound sweet pork sausage like Italian luganiga or Portuguese linguica, sliced in chunks
- 1/2 cup chopped onion
- 1/2 cup chopped sweet red pepper
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 2 dozen littleneck clams, scrubbed
- 4 slices day-old or dried French baguette or Italian bread about 3 inches across and 1/2-inch thick
- 2 tablespoons minced fresh parsley
Method
- Place the tomatoes, along with any liquid, in a saucepan, bring them to a simmer and allow them to cook about 10 minutes, until they release their juice.
- Strain the hot juice into a bowl, reserving the tomato pulp.
- Stir the saffron into the juice and allow to steep while continuing with the recipe.
- If using canned tomatoes, chop the pulp.
- Heat two tablespoons of the oil in a large, heavy casserole.
- Add the sausages and saute until they are lightly browned.
- Remove the sausages from the pan and reserve.
- Add the onion, red pepper and garlic to the pan and saute until they are soft but not brown.
- Stir in the oregano, the tomato liquid with the saffron, the tomato pulp, sausages and clams.
- Cover and cook for 12 to 15 minutes, until the clams have opened and have had a chance to cook, opened, for another six minutes.
- While the clams are cooking, heat the remaining olive oil in a skillet and fry the bread slices until they are lightly browned.
- Drain them on absorbent paper.
- To serve, place the fried bread in each of four shallow bowls.
- Spoon the clams and sausage, along with the liquid, over the bread.
- Sprinkle with parsley and serve
