Ingredients
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48 baby clams (mahogany clams or little necks are fine too, approximately) or 48 mussels
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salt and pepper
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2/3 cup olive oil
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2 -3 garlic cloves (to taste)
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4 sprigs flat-leaf Italian parsley, rinsed dried and coarsely chopped
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1 -2 tablespoon finely minced fresh sweet basil (to taste)
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1 (28 ounce) can italian peeled plum tomatoes, coarsely chopped (reserve liquid)
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sliced fresh crusty rustic Italian bread or French bread
Instructions
- Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
- Any remaining sand should fall to the bottom of the bowl.
- Drain the clams and rinse them well in a colander under running water.
- Crush one clove of garlic, and slice the remaining cloves very thin.
- In a large, heavy pan, sauté the crushed garlic until it begins to brown, then remove from the pan and discard.
- Add the remaining sliced garlic and the parsley.
- Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
- You don't want too much liquid in this, but judge the amount to your taste.
- Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
- (Add more liquid if necessary).
- Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
- Discard any unopened clams.
- Sprinkle with more freshly ground pepper and the basil, if desired.
- (You can substitute a teaspoon of dried if you wish).
- Serve in shallow bowls with slices of bread for dunking.