Yield: 1 servings
|5 pounds||Littleneck clams|
|⅓ cup||Extra virgin olive oil|
|4||Cloves garlic; peeled and chopped|
|Generous pinch of red pepper flakes|
|3 pounds||Ripe tomatoes; peeled, seeded and|
|4 cups||Chicken stock|
|2 tablespoons||Unsalted butter|
|1 cup||Instant polenta|
|Salt and fresh ground pepper|
Start by washing the clams very well, scrubbing them clean. In a saucepan over medium-high heat, place the olive oil, and placing the garlic, cook it until it is lightly golden browned, add the red pepper flakes and tomato.
Lower the heat and allow it to simmer for 5 minutes. Add the clams, covering the pan, allowing it to cook for 5 minutes or until all the clams are opened.
As the clams are cooking, in a separate pot, over medium heat, allow the chicken stock to come to a boil. Add the butter and polenta to the pan and allow to cook for 2 minutes or until the polenta thickens. Season the polenta with salt and pepper, pour the polenta onto a clean board, spooning the clams around the perimeter and spooning the sauce on top of the polenta. Serve immediately.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9448 - DAVID RUGGERIO Converted by MM_Buster v2.0l.