Steamed Clams In A Spicy Mint Brodetto
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 1/2 medium red onion -- finely chopped
- 28 little neck clams -- thoroughly scrubbed and rinsed
- grilled bread
- 4 tablespoons extra-virgin olive oil
- 1 bunch common mint or spearmint -- leaves removed and roughly chopped
- 2 cups dry white wine
- 4 tablespoons finely-chopped jalapeno peppers -- seeds removed
- Broth
- 3 cups basic tomato sauce -- see * note
Contains
GlutenMolluscsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- * Note: See the "Basic Tomato Sauce" recipe which is included in this collection.
- Mix Basic Tomato Sauce, wine, chopped jalapeno and onion in a 3- to 4-quart sauce pan. Bring to a boil. Add clams to the tomato broth and cover. Return to boil and steam clams until they all open, about 3 to 4 minutes. Discard the clams that have not opened during steaming.
- Uncover, and stir in the chopped mint leaves and extra-virgin olive oil. Boil for 20 more seconds. Remove to serving bowl. Divide the clams evenly into individual serving bowls. Pour the sauce over clams. Serve immediately with grilled bread.
- This recipe yields 4 appetizer or 2 entree servings.
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Mixing bowl
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Chef's knife
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Cutting board
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Wooden spoon