Sunday, April 26, 2015

Clam and Tomato Stew

   4 servings
¼ cup extra virgin olive oil
1 medium red onion, cut into 1/2-inch dice
1 ½ cups tomato sauce (recipe follows)
½ cup dry white wine
24 littleneck clams, scrubbed and chipped (instructions fol-
   Tomato Sauce:
¼ cup extra virgin olive oil
1 medium onion, cut into 1/4-inch dice
4 cloves of garlic, minced
3 tablespoons chopped fresh thyme
2 28-ounce cans whole tomatoes
   Salt to taste
   Chipping clams:
It is no fun biting into a clam and chewing on sand. Chipping clams gets them to expel sand that is in their shell. Place the live clams in a large bowl and cover with water. Add 2 tablespoons of cornmeal and let stand for 1 hour. Every 15 minutes gently shake the bowl. The clams think they are being fed and end up purging any sand that was in their shell. Carefully lift the clams out of the water so the sand stays at the bottom of the bowl.
   1. To prepare the tomato sauce: In a 3-quart saucepan, heat the olive oil over medium heat. Add onion and garlic. Cook until softened and light brown, about 8 minutes.
   2. Add thyme and tomatoes with their juice and bring to a boil, stirring often.
   3. Lower the heat and simmer until thickened a bit, about 30 minutes. Season with salt, to taste. Keep warm until ready to add the rest of the dish.
   4. In a large heavy-bottomed pan, heat the olive oil over medium high heat until it is glistening.
   5. Add the onion and cook until softened, about 5 minutes.
   6. Add tomato sauce, white wine, clams and cover. Cook until clams are open, about 8 minutes.
   7. Divide clams and broth among 4 bowls and serve immediately.

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