Clams posillipo

Ingredients

• 32 Littleneck Clams
• 3 tablespoons Olive Oil
• 6 Garlic Cloves, halved
• 1 Small Yellow Onion, chopped
• 1 28 oz Can Whole Plum Tomatoes, with juice
• Sea Salt and Freshly Ground Black Pepper, to taste
• 1 tablespoon Tomato Paste
• ¼ Cup Chopped Fresh Basil
• 1 tablespoon Chopped Fresh Flat-Leaf Parsley, plus more for garnish

You may like

Tortellini soup

Preparation

• Scrub the clam shells, rinse thoroughly in cold water, and place in a large pot. Add cold water to cover and bring to a boil over high heat. Cook until the shells open, about 5 minutes. Using a slotted spoon, transfer the clams to a large bowl. Discard any clams that have not opened.
• Strain the cooking liquid through a chinois or a strainer lined with a coffee filter, and reserve ¾ cup of this liquid as clam broth. Return the clams to the pot, add cold water, and stir to remove any remaining sand. Drain and reserve.
• Heat the oil in a large saucepan over medium flame and sauté the garlic halves until golden, about 2 minutes. With a slotted spoon or tongs, remove and discard the garlic. Add the onions to the saucepan and sauté for 3 to 4 minutes, until soft and translucent. Coarsely chopped the tomatoes and add with their juice to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally.
• Season to taste with salt and pepper. Stir in the tomato paste and add the basil and parsley. Simmer uncovered for 5 minutes.
• Add the reserved clam broth and clams to the sauce and bring to a boil. Cover, reduce the heat to low, simmer for 8 to 10 minutes, or until the clams are heated through. Spoon the clams and sauce into a large serving bowl, garnish with parsley and serve immediately.