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Category: Recipes
Prep Time: Cook Time: Total Time:
Little Neck Clams With Mussels in a Spicy Broth
2 pounds little neck clams, about 2 1/2 dozen
fine sea salt
4 large cloves garlic, peeled and crushed
2 teaspoons fennel seeds, crushed
1/3 cup flat-leaf parsley, loosely packed
1 1/3 cups extra virgin olive oil, approximately
1 small dried red chili pepper, crushed or 1/3 to 1/2 teaspoon dried
chili flakes
2 large ripe tomatoes, peeled, seeded and finely chopped
1 bottle dry white wine
2 pounds mussels, scrubbed, debearded and rinsed
8 slices country bread, each 1/2 inch thick
2 tablespoons red wine vinegar
Place clams in a bowl of salted water to cover, and set aside for 1 hour. Rinse and scrub clams.
Mince garlic, fennel seeds and parsley to a fine paste. In a large casserole, warm 1/3 cup oil over medium heat. Lightly saute the paste and add chili, tomatoes, about 1 1/2 teaspoons sea salt and wine and bring to a simmer, and cook about 5 minutes, until tomatoes are soft.
Add clams and mussels to simmering sauce, and cook, uncovered, until they have opened.
Warm remaining oil in a skillet. Lightly brown the bread slices in it, drain on absorbent paper and place in a napkin-lined basket.
When clams and mussels have opened, remove from heat, stir in the vinegar and serve with fried bread.
Serves 4.
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Little Neck Clams With Mussels in a Spicy Broth
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Category: Recipes
Prep Time: Cook Time: Total Time:
Little Neck Clams With Mussels in a Spicy Broth
2 pounds little neck clams, about 2 1/2 dozen
fine sea salt
4 large cloves garlic, peeled and crushed
2 teaspoons fennel seeds, crushed
1/3 cup flat-leaf parsley, loosely packed
1 1/3 cups extra virgin olive oil, approximately
1 small dried red chili pepper, crushed or 1/3 to 1/2 teaspoon dried
chili flakes
2 large ripe tomatoes, peeled, seeded and finely chopped
1 bottle dry white wine
2 pounds mussels, scrubbed, debearded and rinsed
8 slices country bread, each 1/2 inch thick
2 tablespoons red wine vinegar
Place clams in a bowl of salted water to cover, and set aside for 1 hour. Rinse and scrub clams.
Mince garlic, fennel seeds and parsley to a fine paste. In a large casserole, warm 1/3 cup oil over medium heat. Lightly saute the paste and add chili, tomatoes, about 1 1/2 teaspoons sea salt and wine and bring to a simmer, and cook about 5 minutes, until tomatoes are soft.
Add clams and mussels to simmering sauce, and cook, uncovered, until they have opened.
Warm remaining oil in a skillet. Lightly brown the bread slices in it, drain on absorbent paper and place in a napkin-lined basket.
When clams and mussels have opened, remove from heat, stir in the vinegar and serve with fried bread.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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