Brodetto is Italy's version of Bouillabaisse. Most of these stews contain different types of fish and shellfish but I saw Mario Batali make this with only clams so I gave it a try. It's a spicy tomato based broth made only more delicious with the addition of Manila Clams and fresh herbs. Serve with crusty warm bread to soak up the broth.
MARIO BATALI'S STEAMED CLAMS IN SPICY BRODETTO
· Extra Virgin Olive Oil
· 1 Red Onion (thinly sliced)
· 4 Garlic cloves (thinly sliced)
· 4 Scallions (thinly sliced)
· 2 teaspoons Salt
· 4 pounds Manila Clam, Littleneck Clams or Small Razor Clams
· 1 cup Tomato Puree
· 1 cup Dry White Wine
· 2 teaspoons Red Pepper Flakes
· 1 cup chopped fresh Basil
· 1/2 cup chopped fresh Chives
· 1/2 cup fresh Oregano leaves
Heat a few tablespoons oil in a large skillet over medium-high heat. Add red onion and cook one minute. Add sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes.
Add clams, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until clams open, about 3-4 minutes. (Discard any clams that don't open.) Uncover pan and add herbs; toss to combine.
Divide clams evenly among bowls and spoon broth over them.
Serve with warm, crusty French bread.
Recipe by Mario Batali