Nessuno conosce che cosa sta cucinando nella vaschetta meglio di chi fa la mescolatura ~
English: No one knows what is cooking in the pan better than the one doing the stirring.
Cooking from “The Best of Italian Cooking” this week and some of the soups will grace my menu plan this week. I started with “Arselle alla maniera di Vasto”, Clams Vasto style” simple and delicious for clam lovers. A change or two in the recipe, but nothing drastic, I minced a seeded jalapeno for the green chili ingredient, and steamed the clams, plucking out each one as they popped open and placed in a bowl until I was ready to add them to the soup ingredients. The broth was rich in clam flavor because I added about 3/4’s of a cup of clam broth to the first portion of EVOO for the steaming liquid. The clam broth was saved and frozen from the canned clams used in a clam dip recipe and my seafood saved tomato sauce was perfect instead of a plain sauce.
I found it amazing that the original recipe said to simmer the clams for 10 minutes (after steaming) when adding back to the pan with sauce. No way unless you want rubbery clams, I’ll post the original recipe below the last picture.
Enough for 2
2 dozen little neck clams
3/4 cup clam broth
2/3 cup EVOO, divided
1 small onion, mince2 cloves garlic minced
1 whole seeded jalapeno, minced
1/4 cup dry white wine
1/4 cup tomato sauce
1 demi baguette, 1/4 -1/2 inch slices, brushed with EVOO toasted under a broiler or grilled then rubbed with garlic
Salt to taste, I needed none
1/4 cup chopped parsley for garnish
Heat clams in about 2 tablespoons olive oil, when they sizzle a bit, add the clam broth, cover and steam clams. I pluck each one out as they open, reserve clams in a warm bowl while you make the rest of the soup. Strain the broth, reserve. Pour remaining oil in the saute pan, saute onion, garlic and pepper briefly. Add wine and simmer until one-half the original volume. Dilute the tomato sauce with reserved broth and add to pan, season if necessary with salt. Simmer for about 5 minutes adding more broth or water if necessary. At this point you can add the clams with all of their juices back to the pan tossing to heat the clams, or pour hot pan broth over the clams, garnish with parsley or I placed 3 slices of garlic toast into a large bowl , added a few clams and “soup” and garnished with parsley.