Clams in Broth

4.6(13)

_Vongole in brodetto_ Chef Michael Schlow of Boston's Via Matta created this dish for Epicurious's [Wine.Dine.Donate](/features/winedinedonate) program.

by Michael Schlow·published 2006-08-16

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Servings

Makes 10 servings

Total time

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Calories / serving

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Ingredients (11)

serves

1 cup extra-virgin olive oil, plus extra for breadolive-oil
2 1/2 garlic cloves, thinly slicedgarlic
2 teaspoons kosher saltsalt
1/4 teaspoon freshly ground black pepperpepper
1 1/2 teaspoons red pepper flakesred-pepper-flakes
6 pounds small (less than 2 inches wide) hard-shelled clams such as littlenecks or cockles, scrubbed
1 1/4 cup white winewhite-wine
1 tablespoon fresh thyme leavesthyme
2 loaves rustic Italian bread, sliced into 1-inch-thick piecesrustic-italian-bread
1/2 cup extra-virgin olive oilolive-oil
1/4 cup fresh Italian flat-leaf parsley, coarsely choppedparsley

Instructions (4 steps)

01In 5- to 6-quart heavy pot over moderate heat, heat oil until hot but not smoking. Add garlic and sauté until golden brown, about three minutes. Add salt, pepper, and pepper flakes, and sauté until fragrant, about 1 minute. Increase heat to moderately high and add clams, white wine, 1 1/4 cups water, and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes. Discard clams that do not open after 8 minutes.

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Not rich — missing servings, total time, or calories.