Polenta And Clams - {Polenta Con Le Vongole}

Recipe Ingredients

2		Water
1 tablespoon	15ml	Salt
2 cups	474ml	Polenta
1/3 cup	78ml	Extra-virgin olive oil
2		Garlic cloves - thinly sliced
1 cup	237ml	Basic Tomato Sauce - (see recipe)
1/2 cup	118ml	White wine
1 teaspoon	5ml	Red pepper flakes
3 lbs	1362g / 48oz	Cherrystone clams - scrubbed

Recipe Instructions

Bring 2 quarts of water to a boil and add salt.

Slowly whisk the polenta into the water in the top section of the double boiler, whisking in 1 direction to avoid creating lumps. Continue whisking, scraping the bottom and corners of the pot, for 5 minutes. When the polenta begins to thicken, cover it, and fit the top of the double boiler into the bottom part of the double boiler. Cook for 90 minutes, stirring every 30 minutes. Once it is ready, turn it out onto a board.

Once the polenta is ready for serving, heat the olive oil over medium-high heat in a large frying pan, and add the garlic. Cook until it is golden brown, then add the tomato sauce, wine, and red pepper flakes, and cook for 5 minutes. Add the clams, cover the pan, and cook for 5 minutes, until they all open. Uncover and cook for an additional 5 minutes, discard any that do not open. Season with salt and pepper, to taste.

Serve a wedge of polenta on each of 6 heated dinner plates and spoon some of the clam cooking sauce over it. Divide the clams evenly among the plates and season with salt and pepper.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E32) - from the TV FOOD NETWORK

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