Italian Clam And Vegetable Bowl With Toasted Garlic Bread

Recipe Ingredients

3 teaspoons	15ml	Red-skinned potatoes - (1 lb) - scrubbed, and (medium)
		Cut into 3/4" cubes
2 lbs	908g / 32oz	Live small hard-shell clams - (1" to 1 1/2" across)
1 tablespoon	15ml	Olive oil
3		Garlic cloves - pressed or minced
1		Onion - halved, and (small)
		Thinly sliced
1 teaspoon	5ml	Dried basil leaves
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried rosemary
1/2 teaspoon	2.5ml	Crushed fennel seeds
1		Whole tomatoes - (28 oz)
1		Green zucchini - sliced 1/2"-thick (small)
1		Yellow zucchini or crookneck squash - sliced 1/2"-thick (small)
1/4 lb	113g / 4oz	Fresh green beans or edible pod peas - trimmed

Recipe Instructions

Put the potatoes in a medium saucepan and add cold water to cover. Bring to a boil and simmer uncovered until the potatoes are tender when pierced with a knife, about 15 minutes. Drain the potatoes and cover to keep warm.

Meanwhile, scrub the clams and discard any that are not tightly closed or that do not close when shells are pressed together. Drain.

In a large pan, heat the oil over medium heat. Add the garlic, onion, basil, oregano, thyme, rosemary and fennel seeds and stir until the onion is tender, about 6 minutes. Quarter the tomatoes, reserving their juice. Add the tomatoes and juice to the pan, cover and bring to a boil.

Add the cooked potatoes, zucchini and beans. Stir in the clams, cover and simmer until the shells open, 5 to 6 minutes. Discard any clams that do not open.

Divide the clams, vegetables and broth among 4 large bowls and serve immediately. Pass toasted garlic bread separately.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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