Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes

Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes calories by ingredient
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Introduction

Chef Jody Adams of Rialto at The Charles Hotel in Cambridge is famous for this type of rustic dish. At the restaurant she serves the stew on mashed potatoes. Chef Jody Adams of Rialto at The Charles Hotel in Cambridge is famous for this type of rustic dish. At the restaurant she serves the stew on mashed potatoes.
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 parsley

    For 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

Directions

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.

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