Clams in herb broth
This is adapted from a Gourmet recipe
1/4 cup (1/2 stick) butter
2 tablespoons olive oil
2 onions, chopped
6 garlic cloves, peeled, smashed
2 medium tomatoes, cored, chopped (from my garden!)
3 cups dry white wine
1 cup water
3-4 dozen small littleneck clams, scrubbed
1/3 cup thinly sliced fresh basil leaves (from my garden!)
1/4 cup chopped fresh thyme (from my garden!)
1/4 cup chopped fresh oregano (from my garden!)
2 pinches of dried crushed red pepper
Melt butter with olive oil in heavy large pot over medium heat. Add onions and cook until soft, stirring often, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes and cook until beginning to soften, stirring often, about 2 minutes. Add white wine and 1 cup water and bring to boil. Reduce heat to low, cover, and simmer 20 minutes to blend flavors.
Bring broth to boil. Stir basil, parsley, oregano, and crushed red pepper into broth in pot. Add clams, cover, and cook until clams open, 5-7 minutes minutes (discard any clams that do not open).
Note: The original recipe actually calls for you to then remove the clams from the pot, and add linguine and cook until al dente. Then add clams back in and simmer until everything is cooked through. I was too lazy to do that, so we just sopped up the broth with some nice fresh baked bread.
1/4 cup (1/2 stick) butter
2 tablespoons olive oil
2 onions, chopped
6 garlic cloves, peeled, smashed
2 medium tomatoes, cored, chopped (from my garden!)
3 cups dry white wine
1 cup water
3-4 dozen small littleneck clams, scrubbed
1/3 cup thinly sliced fresh basil leaves (from my garden!)
1/4 cup chopped fresh thyme (from my garden!)
1/4 cup chopped fresh oregano (from my garden!)
2 pinches of dried crushed red pepper
Melt butter with olive oil in heavy large pot over medium heat. Add onions and cook until soft, stirring often, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes and cook until beginning to soften, stirring often, about 2 minutes. Add white wine and 1 cup water and bring to boil. Reduce heat to low, cover, and simmer 20 minutes to blend flavors.
Bring broth to boil. Stir basil, parsley, oregano, and crushed red pepper into broth in pot. Add clams, cover, and cook until clams open, 5-7 minutes minutes (discard any clams that do not open).
Note: The original recipe actually calls for you to then remove the clams from the pot, and add linguine and cook until al dente. Then add clams back in and simmer until everything is cooked through. I was too lazy to do that, so we just sopped up the broth with some nice fresh baked bread.
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