http://www.epicurious.com/recipes/member/views/STEAMED-CLAMS-CORTAZZO-50084700
Ingredients
¼ Cup Extra Virgin Olive Oil
½ Red Onion, Finely Chopped
4 Cloves Fresh Garlic, Thinly Sliced
2 Scotch Bonnet Peppers, Finely Chopped
1 Bunch of Chives, Cut Into 1 Inch Lengths
2 lbs. Topneck Clams, Scrubbed
(soak clams in cool water for 5 minutes rinse and repeat, to remove grit)
2 Cups Dry White Wine
½ Cup Cortazzo Arrabbiata Sauce
Kosher Salt & Freshly Ground Black Pepper, to Taste
1 Loaf Crusty Italian Bread
Preperation
1. In a large skillet with lid*, heat olive oil over high heat until almost smoking. Add the onion, cook for 3 minutes until softening occurs. Add garlic and cook 3 minutes until both are soft and lightly browned, being careful not to burn your garlic. Nothing will ruin a dish faster than burnt garlic. Add the Peppers, ½ of the Chives, the Clams, White Wine and Arrabbiata Sauce and bring to a boil. Cover and cook until all Clams steam open*, about 5 minutes. Discard any unopened Clams.
2. Season Broth with Salt & Pepper. Divide the Clams and broth evenly into four large bowls, finish with remaining Chives and serve with bread**.
Notes:
* To help make sure Clams open properly, do not over crowd your skillet, the weight of excess Clams will hinder them from openly properly.
** To add an extra touch to your bread, slice your baguette bread on a bias about 1 ½” – 2” thick, rub with olive oil and season with Salt, Pepper & Garlic, and place on grill until crispy and slightly charred.
Read More http://www.epicurious.com/recipes/member/views/STEAMED-CLAMS-CORTAZZO-50084700#ixzz1eTccHjZY
