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Mario Batali's Steamed Clams in Spicy Brodetto with Garlic Bread

Steamed Clams Spicy Brodetto Garlic Bread Mario Batali
Fish Stew
skill level
Easy
time
1-30min
servings
6
cost
$$
Contributed by :
Steamed Clams in Spicy Brodetto Recipe: Brodetto is an Italian seafood stew that typically features a tomato-based broth.
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ingredients
  • 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)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Extra Virgin Olive Oil
    1 Red Onion (thinly sliced)
    4 Garlic cloves (thinly sliced)
    4 Scallions (thinly sliced)
    2 teaspoons Salt
    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. 
  • 2
    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
    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.
  • 3
    1 Baguette (sliced in half lengthwise)
    1/4 cup Dry Red Wine
    1/4 cup Extra Virgin Olive Oil 
    6 Garlic cloves (grated on a microplane)
    1 bunch Thyme (leaves only; finely chopped)
    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.

    Helpful Tips:
    1. Thinly sliced garlic gives off more flavor than whole or minced cloves.
    2. Use a pastry brush to evenly apply red wine to the bread without oversaturating it.
    3. The clams don't have to be served immediately when they're steaming hot. Rather, they can be served warm when you’re ready for your main course.
 
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