Ingredients

2 dz very small clams2 pimientos (roasted red bell peppers) cut in strips1/2 cup red wine vinegar1 bay leaf3 tbsps olive oil2 slices french-style bread about 1/4' thick3 cloves garlic, peeled12 blanched almonds1/4 cup dry white wine1 dried red chili pepper, seeds removed, crumbled (red pepper flakes work)saltfreshly ground pepper1 tsp grappa (i use gin or vodka usually)1 tbsp minced parsley1 cup fish broth (recipe follows) fish broth recipe: 1 small whole fish, such as whiting, head on, cleaned1/4 cup dry white wine1-1/2 cups water1/2 bay leaf1/4 tsp thyme1 small onion1 small carrot, scraped and cut in half6 peppercornssalt Scrub the clams well and soak in the refrigerator overnight in water, salt and sprinkled with a few tbsps of cornmeal to plump them up. Soak the pimientos in a bowl with the vinegar and bay leaf for 3-4 hours. To make the broth, place all broth in a saucepan and bring to a boil. Cover and simmer 1 hour. Strain and reserve 1 cup. Drain the pimientos, and dry them on paper towels. Heat the oil in a large, shallow casserole. Saute the pimientos about 2 minutes. Transfer them to a blender, leaving the remaining oil in the pan; in it fry the bread slices and garlic until both are golden. Add them to the blender, along with the almonds. Beat until a paste forms. With the motor running, add 1/4 cup of the fish broth. When it is well-blended, add the remaining 3/4 cup broth and the wine. Beat until smooth. Heat the casserole again. Strain the contents of the blender into the pan and add the chili pepper, salt and pepper. Arrange the clams in the pan, cover and cook over a medium flame, removing the clams as they open. Correct the seasoning and remove the pan from the flame. Stir in the grappa and return the clams to the pan, making sure that the shell section with the clam meat is covered by the sauce. Cover and let sit 1-2 hours. Reheat and serve sprinkled with parsley

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