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Categories:
olive oil onion garlic bay leaves red pepper white wine tomatoes red chicken broth crusty bread littleneck clams mussels flat leaf parsley salt
Viewed: 34 - Published at: 6 years agoIngredients
- 3 tablespoons olive oil, plus more for brushing bread
- 1 onion, coarsely chopped
- 5 cloves garlic, smashed, plus 1 clove for the bread
- 2 bay leaves
- 1/2 teaspoon dried crushed red pepper
- 1 1/2 cups dry white wine
- 1 (28-ounce) can San Marzano tomatoes with juices
- 1 to 2 red Fresno or serrano chile, thinly sliced (seeded depending on heat)
- 2 cups chicken broth, water, or a blend
- Crusty bread, for serving
- 2 1/2 pounds littleneck clams (about 20)
- 1 1/2 pounds mussels (about 24)
- 2 tablespoons chopped fresh flat-leaf parsley, optional
- Sea salt and freshly ground pepper
Method
- 1.
- Heat the oil in a large pot over medium heat.
- Add the onions, garlic, bay leaves, and crushed red pepper and cook until the garlic is tender and the onions are soft, about 8 minutes.
- Add the wine and bring to a simmer.
- Add the tomatoes with juices, crushing the tomatoes through your fingers, and the chiles.
- Simmer until the tomatoes break down, about 10 minutes.
- 2.
- Preheat the broiler.
- Add the broth and simmer,10 minutes.
- Meanwhile, brush the bread generously with olive oil and toast under the broiler, about 20 seconds per side.
- Remove and rub vigorously with 1 clove raw garlic.
- 3.
- Stir in the clams.
- Cover and cook, about 8 minutes.
- Add the mussels, give the pot a good stir, cover, and continue cooking until all the mussels and clams open, about 5 minutes more.
- Season with salt and pepper.
- 4.
- Divide the mixture among 4 bowls, discarding any unopened shellfish.
- Garnish with parsley and serve with the toasted bread.
- *Bread not included
- Calories: 517
- Total Fat: 17.5 grams
- Saturated Fat: 2.5 grams
- Total Carbohydrates: 27 grams
- Protein: 60 grams
- Sodium: 1518 milligrams
- Cholesterol: 144 milligrams
- Fiber: 3 grams
