Italian Clams In Tomato And Herb Sauce
A delicious dish that looks fancy but is actually quite easy to make. A good dish for entertaining! Adapted from the essential mediterranean cookbook" published by borders. Mussels can be used in place of clams. Make sure your clams aren't too small... You're eating them out of the shell!"!
Steps
Buy your clams the same day you intend to cook them.
This ensures that you will have as few dead clams as possible.
Store your clams in the fridge in a colander , covered loosely with a damp paper towel.
Chop the tomatoes in a food processor until they are finely diced.
Heat 3 tbsp oil in a saucepan.
Add the garlic and red pepper and cook for about a minute.
Add the tomatoes and sugar to taste.
Simmer for at least 1 / 2 hour , preferably for a whole hour.
Preheat the oven to 315 degrees.
Slice your bread to 1 / 2 inch thickness.
Spread a little olive oil on each slice.
Toast in the oven for 10 minutes.
If necessary , scrub and de-beard your clams.
Any clams that have broken shells must be thrown out.
Any shells that are open and will not close when tapped on the counter must be thrown out.
Food process the onion until it is finely diced.
Put 3 tbsp olive oil in a large skillet that has a lid.
Heat , then add onion and cook about 3 minutes.
Do not brown.
Add the spr.
Ingredients
olive oil, garlic cloves, crushed red pepper flakes, tomatoes, sugar, french bread, clams, red onion, italian parsley, thyme, white wine, parsley, thyme leaves