This recipe, featured in Hot Topics Vol. 5, NAFEM 2001, comes from Newtown in Montreal, Canada.
Recipe is for 4 servings.
Broth Ingredients (for cooking clams):
- 5 dozen Littleneck clams
- 1 tbsp. olive oil
- 1 small diced onion
- ⅓ cup chopped celery
- 3 garlic cloves
- 4 sprigs flat-leaf (Italian) parsley
- 2 cups white wine
- ½ tsp. black peppercorn
Sauce Ingredients:
- 4 tbsp. olive oil
- 1 finely diced onion
- 1 finely diced rib of celery
- 3 garlic cloves
- 4 oz. chorizo sausage
- (1) 32 oz. can crushed tomatoes
- 2 oz. smoked ham, diced
- 1 bay leaf
- ¼ tsp. chili pepper flakes
- Salt and pepper
Broth Instructions:
In a large stock pot, add olive oil, onion, celery, garlic, parsley, wine and peppercorn. Bring to a boil and reduce the broth by half. Add clams and cook until open. Remove clam meat and set aside. Strain and save clam broth.
Sauce Instructions:
In another pot, add olive oil, onion, celery and garlic. Sauté for 5 minutes. Add the remaining ingredients. Cook for 10-15 minutes. Add the clam broth and simmer on medium/how heat for 45 minutes. Season with salt and pepper.
Pasta Instructions:
Cook 1 lb. penne pasta (or whichever pasta you want to use!) al dente in salted water. Add cooked pasta to sauce. Add clams, season and serve.
