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CLAMS IN PARSLEY-TOMATO BROTH

From: The Ethical Gourmet by Jay Weinstein

Thank clams for cleaner coastal waters and estuaries. By filtering out and feeding on excessive algae blooms caused by nitrogen fertilizer use, these cultivated mollusks mitigate some effects of agricultural runoff, becoming plump and healthy in the process.
Serves 4 As A Main Course



Ingredients
• 2 pounds small clams, such as littlenecks
• 1/2 cup white wine
• 1/4 cup olive oil
• 4 garlic cloves, sliced
• 2 anchovy fillets
• 1 pound plum tomatoes, chopped
• 1/4 cup roughly chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper
• 3 tablespoons cream (optional)


Directions
Submerge the clams in a basin of cold water for 30 minutes to allow them to release any sand; drain. Transfer to a large pot; add the wine. Cover; steam over high heat until all clams are open. Discard any clams that do not open. Set the clams aside; strain the broth.

Heat the oil in a large skillet over medium heat. Add the garlic and anchovies. Cook, stirring with a wooden spoon, until the anchovies have disintegrated, about 5 minutes. Stir in the tomatoes, parsley, and reserved clam broth; simmer 10 minutes. Season to taste with salt and pepper. Add the cream (if using) and clams; cook until heated through, abouts minutes. Serve with crusty garlic bread.

 

 

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