Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* 2 tablespoons extra-virgin olive oil * 2 large leeks (white parts only), halved lengthwise, thinly sliced crosswise * 1 tablespoon chopped garlic * 12 halves Vesuvius Tomatoes (see recipe) * 1/3 cup dry white wine * 24 littleneck clams, scrubbed * 2 cups bottled clam juice * 32 mussels, scrubbed, debearded * 6 ounces capocollo* or country ham, cut into matchstick-size strips * 1/3 cup chopped fresh Italian parsleyFor the vesuvius tomatoes: * 2 tablespoons extra-virgin olive oil * 2 cups finely chopped onions * 12 large ripe plum tomatoes, halved lengthwise * 3 large garlic cloves, peeled, bruised * 12 fresh basil leaves * 1/2 teaspoon salt * 1/4 teaspoon sugar * 1/8 teaspoon dried crushed red pepper
To prepare the tomatoes:
Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, garlic, basil, salt, sugar and red pepper; toss to coat. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.
To prepare the clams:
Heat oil in heavy large pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add Vesuvius Tomatoes and wine and boil 2 minutes. Add clams and clam juice. Cover and cook 5 minutes. Add mussels, cover and cook until clams and mussels open, about 4 minutes longer (discard any shellfish that do not open). Mix in capocollo or proscuitto (I used proscuitto here and loved it) and parsley. Serve hot.
*(I put dried basil on the tomatoes while they roasted and put the fresh basil in at the end with the parsley because it's not basil season yet, but I'm sure the original recipe is good, too.)
Number of Servings: 4
Recipe submitted by SparkPeople user COMMITMENTS.
Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, garlic, basil, salt, sugar and red pepper; toss to coat. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.
To prepare the clams:
Heat oil in heavy large pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add Vesuvius Tomatoes and wine and boil 2 minutes. Add clams and clam juice. Cover and cook 5 minutes. Add mussels, cover and cook until clams and mussels open, about 4 minutes longer (discard any shellfish that do not open). Mix in capocollo or proscuitto (I used proscuitto here and loved it) and parsley. Serve hot.
*(I put dried basil on the tomatoes while they roasted and put the fresh basil in at the end with the parsley because it's not basil season yet, but I'm sure the original recipe is good, too.)
Number of Servings: 4
Recipe submitted by SparkPeople user COMMITMENTS.
Nutritional Info Amount Per Serving
- Calories: 513.1
- Total Fat: 27.2 g
- Cholesterol: 82.6 mg
- Sodium: 1,578.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 3.8 g
- Protein: 37.1 g
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