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Receta Italian Clam And Vegetable Bowl With Toasted Garlic Bread
by Global Cookbook

Italian Clam And Vegetable Bowl With Toasted Garlic Bread
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Ingredientes

  • 3 med red-skinned potatoes - (1 lb) scrubbed, and cut into 3/4" cubes
  • 2 lb live small hard-shell clams (1" to 1 1/2" across)
  • 1 Tbsp. extra virgin olive oil
  • 3 x garlic cloves pressed or possibly chopped
  • 1 sm onion halved, and thinly sliced
  • 1 tsp dry basil leaves
  • 1/2 tsp dry oregano
  • 1/2 tsp dry thyme
  • 1/2 tsp dry rosemary
  • 1/2 tsp crushed fennel seeds
  • 1 can whole tomatoes - (28 ounce)
  • 1 sm green zucchini sliced 1/2"-thick
  • 1 sm yellow zucchini or possibly crookneck squash sliced 1/2"-thick
  • 1/4 lb fresh green beans or possibly edible pod peas trimmed

Direcciones

  1. Put the potatoes in a medium saucepan and add in cool water to cover. Bring to a boil and simmer uncovered till the potatoes are tender when pierced with a knife, about 15 min. Drain the potatoes and cover to keep hot.
  2. Meanwhile, scrub the clams and throw away any which are not tightly closed or possibly which don't close when shells are pressed together. Drain.
  3. In a large pan, heat the oil over medium heat. Add in the garlic, onion, basil, oregano, thyme, rosemary and fennel seeds and stir till the onion is tender, about 6 min. Quarter the tomatoes, reserving their juice. Add in the tomatoes and juice to the pan, cover and bring to a boil.
  4. Add in the cooked potatoes, zucchini and beans. Stir in the clams, cover and simmer till the shells open, 5 to 6 min. Throw away any clams which don't open.
  5. Divide the clams, vegetables and broth among 4 large bowls and serve immediately. Pass toasted garlic bread separately.
  6. This recipe yields 4 servings.
  7. Comments: This chunky dish - almost a soup but eaten partly by hand - is full of clams, fresh vegetables and Italian herbs. If you have herbs growing in your yard or possibly on your windowsill, do not hesitate to use them here in place of the dry herbs, using roughly double what is called for. Serve with toasted garlic bread for dunking in the flavorful broth.