Clams Braised in Tomato Sauce

Vongole allo sguazzetto di pomodoro

Cooking With Nick Stellino
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Ingredients:

6 tablespoons olive oil
10 cloves garlic, thickly sliced
3⁄4 teaspoon red pepper flakes
1-1⁄2 cups onion, diced
1 28-ounce can whole peeled tomatoes, chopped, drained and juices reserved
1⁄4 teaspoon salt (optional)
1⁄4 teaspoon pepper (optional)
1-1⁄2 cups white wine
1 cup clam juice or Chicken Stock
2 dozen little neck or Manila clams, well-scrubbed
1⁄2 cup chopped parsley, plus more for garnish
6 pieces country bread toasted and rubbed with garlic
6 tablespoons extra-virgin olive oil

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Serves 4-6
Printable Version
In a wide, deep sauté pan, heat the olive oil over medium-high heat. Add the garlic, red pepper flakes, and onion. Sauté for 5 to 7 minutes, until onions are well softened. Add the chopped drained tomatoes, salt, and pepper. Continue to cook for 4 to 6 minutes, until mixture begins to look dry.
Add the white wine. Increase heat.
Uncover and lower heat to medium-high. Cook liquid for 2 to 3 minutes, uncovered. Add clam juice and 1 cup of reserved juice from tomatoes.
Bring to a boil, reduce heat and cook for 20 to 25 minutes. Add clams, cover pan and cook for 6 to 9 minutes, until clams open (peek after 5 to 6 minutes). Stir in parsley. Turn heat to very low.
Place the garlic bread at the bottom of the bowl and spoon the clams over it with the sauce. Top with a drizzle of extra-virgin olive oil.
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