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Clams with Hot Pepper, Saffron & Tomato Confit

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2 pints Cherry tomatoes
1 cup Extra-Vergin Olive Oil
1/2 cup Basil leaves lightly packed
8 cloves Garlic 4 crushed, 4 minced
Kosher Salt
1/2 Large Baguette sliced 3/4 inch thick on the diagonal
3 dozen Littleneck clams scrubbed
1 cup White wine dry
2 tablespoons Unsalted Butter
1 teaspoon Red Pepper crushed
pinch Saffron Threads
1/2 cup Parsley finely chopped
1 tablespoon Marjoram or Oregano
1 Plum Tomato small plum tomato, halved
Fleur de sel for sprinkling

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Clams with Hot Pepper, Saffron & Tomato Confit


      They say a picture is worth a thousand words. In this case it is very true. This dish needs nothing more than a warm bagquet
      along with a chilled white wine such a Vermentino rom the Colli di Luni DOC.

      • Medium


      clamsIn a medium saucepan, combine the cherry tomatoes with the olive oil, basil leaves, crushed garlic and 1 tablespoon of kosher salt.

      Cook over low heat until the tomatoes just start to soften but the skins are still intact, about 20 minutes.

      Let the tomatoes cool slightly.Preheat the oven to 350°.

      Brush the baguette slices with some of the tomato oil and arrange them on a baking sheet.

      Bake for about 8 minutes, until they are lightly browned and just crisp.In a large saucepan, heat 2 tablespoons of the tomato oil until shimmering.

      Add the minced garlic, clams and wine and bring to a boil.

      Cover and simmer over high heat until the clams open, about 5 minutes.

      Discard any clams that do not open.

      Add the butter, crushed red pepper and saffron and cook, stirring, until the butter is melted, about 30 seconds.

      Stir in the parsley and marjoram.

      Ladle the clams and broth into bowls and spoon the tomato confit and some of the oil on top (reserve the remaining oil for later use).

      Rub the baguette toasts with the halved plum tomato and sprinkle with fleur de sel.

      Serve right away.

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      Semone Noel

      I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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