Steamed Clams in Spicy Brodetto with Garlic Bread

Mario Batali
Servings: 6
1 to 30 min
Part 1 of 2

Brodetto is an Italian seafood stew that typically features a tomato-based broth.

  • Ingredients
  • step-by-step directions
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.
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