Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
Any remaining sand should fall to the bottom of the bowl.
Drain the clams and rinse them well in a colander under running water.
Crush one clove of garlic, and slice the remaining cloves very thin.
In a large, heavy pan, saute the crushed garlic until it begins to brown, then remove from the pan and discard.
Add the remaining sliced garlic and the parsley.
Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
You don't want too much liquid in this, but judge the amount to your taste.
Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
(Add more liquid if necessary).
Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
Discard any unopened clams.
Sprinkle with more freshly ground pepper and the basil, if desired.
(You can substitute a teaspoon of dried if you wish).
Serve in shallow bowls with slices of bread for dunking.
Ingredients:
48 baby clams (mahogany clams or little necks are fine too, approximately) or 48 mussels
salt and pepper
2/3 cup olive oil
2 -3 garlic cloves ( to taste)
4 sprigs flat-leaf Italian parsley, rinsed dried and coarsely chopped
1 -2 tablespoon finely minced fresh sweet basil ( to taste) (optional)
1 (28 ounce) cans italian peeled plum tomatoes, coarsely chopped ( reserve liquid)
sliced fresh crusty rustic Italian bread or French bread
Steps/Methods:
Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
Any remaining sand should fall to the bottom of the bowl.
Drain the clams and rinse them well in a colander under running water.
Crush one clove of garlic, and slice the remaining cloves very thin.
In a large, heavy pan, saute the crushed garlic until it begins to brown, then remove from the pan and discard.
Add the remaining sliced garlic and the parsley.
Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
You don't want too much liquid in this, but judge the amount to your taste.
Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
(Add more liquid if necessary).
Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
Discard any unopened clams.
Sprinkle with more freshly ground pepper and the basil, if desired.
(You can substitute a teaspoon of dried if you wish).
Serve in shallow bowls with slices of bread for dunking.
