Wednesday, December 15, 2004
Cari amici
Welcome. Benvenuto.
I will be posting original recipes, commentary, poetry, and other ephemera as this blog develops.
We all eat. Not just to fill the belly, but to nourish the spirit as well. These recipes are, for the most part, fast food recipes. Quick to prepare, they require few, easily available ingredients, (assuming you have a decent victuler in your neighborhood).
So come in, si accomodi, here's your napkin, your jelly glass of zinfandel and your Clams Oreganata:
3 cloves garlic, minced
3 tablespoons good quality olive oil
1 14 oz. can good quality chopped tomatoes (or 2 pounds plum tomatoes washed, diced)
2 tablespoons minced fresh oregano
2 dozen little neck clams, washed and scrubbed
garni
1 1/2 tablespoons olive oil
1 clove garlic, minced
1/2 cup plain bread crumbs
1 teaspoon lemon zest
Saute the three cloves of garlic in deep heavy saute pan with 3 tablespoons of olive oil until the garlic is just tender (do not brown it!). Add 1 tablespoon of the oregano and stir in tomatoes. Simmer for 4 to 5 minutes. Add clams, stir to coat with tomatoes, add salt and red pepper flakes to taste, cover pan, increase heat and cook until all clams open (5 to 7 minutes).
Meanwhile, for garni, place olive oil and garlic in a small saute or sauce pan, saute until just tender. Add plain bread crumbs, salt and pepper, lemon zest. Heat through until crumbs are slightly browned. Remove from heat. Hold.
Place clams and tomatoes in soup bowl. Sprinkle seasoned bread crumbs over the clams, add remaining tablespoon of oregano. Serve with a good hunk of crusty Italian bread (not the floppy fake stuff they sell in the grocery stores).
The clams may be served over linguini.
Serves 2
Buon appetito, amici!
I will be posting original recipes, commentary, poetry, and other ephemera as this blog develops.
We all eat. Not just to fill the belly, but to nourish the spirit as well. These recipes are, for the most part, fast food recipes. Quick to prepare, they require few, easily available ingredients, (assuming you have a decent victuler in your neighborhood).
So come in, si accomodi, here's your napkin, your jelly glass of zinfandel and your Clams Oreganata:
3 cloves garlic, minced
3 tablespoons good quality olive oil
1 14 oz. can good quality chopped tomatoes (or 2 pounds plum tomatoes washed, diced)
2 tablespoons minced fresh oregano
2 dozen little neck clams, washed and scrubbed
garni
1 1/2 tablespoons olive oil
1 clove garlic, minced
1/2 cup plain bread crumbs
1 teaspoon lemon zest
Saute the three cloves of garlic in deep heavy saute pan with 3 tablespoons of olive oil until the garlic is just tender (do not brown it!). Add 1 tablespoon of the oregano and stir in tomatoes. Simmer for 4 to 5 minutes. Add clams, stir to coat with tomatoes, add salt and red pepper flakes to taste, cover pan, increase heat and cook until all clams open (5 to 7 minutes).
Meanwhile, for garni, place olive oil and garlic in a small saute or sauce pan, saute until just tender. Add plain bread crumbs, salt and pepper, lemon zest. Heat through until crumbs are slightly browned. Remove from heat. Hold.
Place clams and tomatoes in soup bowl. Sprinkle seasoned bread crumbs over the clams, add remaining tablespoon of oregano. Serve with a good hunk of crusty Italian bread (not the floppy fake stuff they sell in the grocery stores).
The clams may be served over linguini.
Serves 2
Buon appetito, amici!
Comments:
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If I can't get little neck clams, can I use cherry stones instead in this recipe?
# posted by 
: 6:12 PM
: 6:12 PM
Yes, of course. You may have to cook them a little longer than 5 to 7 minutes, as the cherrystones are a bit larger and have thicker shells.
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