Search for anything:

Clams Provencal

shellfish

5 pounds clams; in shell
2 tablespoons olive oil
1 medium onion; sliced thin
1 bulb fennel; chopped fine
5 cloves garlic; chopped fine
1/4 teaspoon dried crushed hot red pepper
3/4 cup dry white wine
4 plum tomatoes; seeded and diced
1/4 cup chopped fresh basil
salt and pepper
1/4 cup chopped fresh parsley
----Tomato Bocconcini Bruschetta---
4 slices Italian bread
olive oil
2 cloves garlic; crushed
1 cup chopped tomato
4 teaspoons finely chopped fresh basil
salt and pepper
4 thin slices bocconcini

Scrub clams well under cold running water, discarding any that remain open. In large heavy pot, heat oil over medium-high heat. Add onion, fennel, garlic and dried red pepper; sauté for 3 minutes. Increase heat to high. Add wine and bring to a boil. Add tomatoes, basil and clams; cover and steam for about 5 minutes or until clam shells open, occasionally giving the pan a vigorous shake. Discard any clams that do not open. Add salt and pepper to taste. Transfer clams to a large serving platter or individual bowls. Spoon some of the tomato mixture over clams and sprinkle with parsley. A sourdough, French or Italian loaf will give you the truest taste of the wine/pepper/parsley/clam-liquor sauce. Serve a bruschetta (see adjacent recipe) to nibble on before dinner and a hefty salad as a separate course following the clams. Bruschetta With Tomatoes And Bocconcini: Toast bread slices. Brush lightly with olive oil and rub with crushed garlic. In this order, top each slice of bread with: 1/4 cup tomato, 1 teaspoon basil, salt and pepper to taste and a slice of bocconcini. Broil for 3 to 5 minutes or until the cheese bubbles.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU