Recipe: Steamed Clams Livorno Style (using white wine)

STEAMED CLAMS LIVORNO STYLE

1/2 cup olive oil
1 medium carrot, finely chopped
1 medium red onion, finely chopped
1 large clove of garlic, minced
25 sprigs Italian parsley, leaves only, finely chopped
3 bay leaves
Salt and pepper
Large pinch of hot red pepper flakes
1 cup dry white wine
3 pounds steamer clams, cleaned
6 large slices crusty Tuscan bread, toasted (for serving)
15 sprigs Italian parsley, leaves only (to garnish)

Heat the oil in a medium sized skillet or pan over low heat and when the oil is warm add the chopped vegetables and saute for 10 minutes stirring every so often with a wooden spoon.

Add the bay leaves and season with the salt, pepper, and red pepper flakes. Add the wine and simmer until reduced by half.

Raise the heat and add the clams; cover and cook for 4 to 5 minutes. Taste for salt and pepper and remove and discard the bay leaves and any clams that did not open when cooked.

Place a slice of the toasted bread in 6 large salad bowls and spoon the clams with the sauce over the bread. Garnish with parsley leaves.

Makes 6 servings
Source: Corine/ Marx Brothers
From: Cow/AR