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
Description
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.
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