Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chef Jody Adams of Rialto at The Charles Hotel in Cambridge is famous for this type of rustic dish. At the restaurant she serves the stew on mashed potatoes. Ingredients:
2 tablespoons extra-virgin olive oil |
2 large leeks (white parts only), halved lengthwise, thinly sliced crosswise |
1 tablespoon chopped garlic |
12 halves vesuvius tomatoes (see recipe) |
1/3 cup dry white wine |
24 littleneck clams, scrubbed |
2 cups bottled clam juice |
32 mussels, scrubbed, debearded |
6 ounces capocollo* or country ham, cut into matchstick-size strips |
1/3 cup chopped fresh italian parsley |
2 tablespoons plus 1/2 cup extra-virgin olive oil |
2 cups finely chopped onions |
12 large ripe plum tomatoes, halved lengthwise |
3 large garlic cloves, peeled, bruised |
12 fresh basil leaves |
1/2 teaspoon salt |
1/4 teaspoon sugar |
1/8 teaspoon dried crushed red pepper |
Directions:
1. To prepare the clams: Heat oil in heavy large pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add Vesuvius Tomatoes and wine and boil 2 minutes. Add clams and clam juice. Cover and cook 5 minutes. Add mussels, cover and cook until clams and mussels open, about 4 minutes longer (discard any shellfish that do not open). Mix in capocollo and parsley. Serve hot.
2. To prepare the tomatoes: Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, 1/2 cup oil, garlic, basil, salt, sugar and red pepper; toss to coat. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.
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