Mario Batali's Steamed Clams in Spicy Brodetto with Garlic Bread
- Extra Virgin Olive Oil
- 1 Red Onion (thinly sliced)
- 4 Garlic cloves (thinly sliced)
- 4 Scallions (thinly sliced)
- 2 teaspoons Salt
- 4 pounds Cockles; Manila Clams; 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
For the Garlic Bread:
- 1 Baguette (sliced in half lengthwise)
- 1/4 cup Dry Red Wine
- 6 Garlic cloves (grated on a microplane)
- 1/4 cup Extra Virgin Olive Oil
- 1 bunch Thyme (leaves only; finely chopped)
- 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 cockles, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until clams open, 1 to 2 minutes for cockles, longer for the larger clams. (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 each with toast.
- For the Garlic Bread: Preheat oven to 450 degrees F. Slice baguette as if to make a submarine sandwich. Brush bread with wine, then oil. Sprinkle with garlic and thyme and close. Place in oven unwrapped for 5 minutes. Remove and cut into 4-inch pieces.