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littleneck clams salt olive oil red pepper onion garlic tomatoes fresh ground pepper oregano bay leaf white wine fresh parsley ham
Viewed: 51 - Published at: a year agoIngredients
- 2 dozen small littleneck clams
- salt
- 13 cup olive oil
- 12 teaspoon crushed red pepper flakes
- 1 cup chopped onion
- 4 -5 large garlic cloves, chopped
- 2 large fresh diced plum tomatoes
- fresh ground pepper
- 1 teaspoon dried oregano
- 1 small bay leaf
- 23 cup dry white wine
- 12 cup fresh parsley, finely chopped
- 2 ounces cooked ham, coarsely chopped (1/2 cup)
Method
- Several hours before cooking, scrub the clams and soak them in a large basin of cold salted water.
- Change the water and wash the clams several times, until the water remains clear and free of sediment when stirred.
- Heat the olive oil in a dutch oven large enough to hold the clams in one layer.
- Add the chile pepper and onion.
- When the onion softens, add half the garlic.
- Cook briefly, then add the tomatoes, a generous grinding of pepper, the rest of the garlic, the oregano and the bay leaf.
- When the tomatoes are bubbling nicely, add the white wine & bring to a boil.
- Reduce the sauce slightly, lover the heat and stir in half the parsley.
- Then add the ham, mixing to combine, followed by the clams, arranged side by side.
- Sprinkle with a little more parsley, saving some to add when the clams have opened.
- Cover the pot and simmer about 10 minutes or til all the clams have opened.
- As they cook, check them frequently, each time spooning the sauce over them.
- When the clams have opened, sprinkle with the remaining parsley.
- Discard any that don't open.
- Serve accompanied with a basket of good crusty bread to soak up the juice.
