Fresh Clams in Spicy Brodo with Vegetables

1 Clams in broth

When a door closes another door should open, but if it doesn’t then go in through the window. 

Well, let’s just call this a fresh clam soup with a spicy broth and fresh vegetables that  just takes a few minutes to put together once you have prepped your ingredients.  You can add as many clams as you want and then of course increase the amounts of broth and veggies to serve 4 or more.  My favorite clam broth to use is what is in the big can of Sea Watch brand clams, strain the clams out for other uses such as clam dip, stuffed clams or clam sauce or you can also buy the clam juice in bottles…(remember to save your clams shells from dinner, clean them thoroughly, dry and put in a zip bag).  Prepare Ingredients:

1 large carrot, peeled and thinly sliced
1 large rib of celery, thinly sliced
3 cloves peeled, smashed and minced garlic
1/2 sweet or red onion, thinly sliced
1-2 anchovy in oil
3-4 quartered Campari tomatoes or a pint of heirloom grape and cherry tomatoes, halved
1 small package finely diced pancetta 4-6 ounces
2 red or yellow potatoes per person, large dice
1 small seeded jalapeño, thinly sliced
3 sprigs fresh thyme, chopped
3 fresh basil leaves, tear or leave whole
a few fresh oregano leaves, chopped
fresh chopped parsley leaves + more for garnish
1 tablespoon tomato paste, plain or sun dried
pinch of red pepper flakes
2 teaspoons spicy Italian sausage spice
4-6 cups clam broth
1/4 cup white or red wine
2 tablespoons EVOO
*Optional fat pan toasted croutons or garlic bread
1-2 Clams

I suggest steaming the clams in wine, a tablespoon butter, 1 clove of garlic, and a few fresh herbs.  Pluck out the clams just as they open and set aside until broth is ready, the hot broth will reheat the clams.

Partially cook the potato chunks in the clam broth and scoop out the potatoes with a slotted spoon and set aside reserving the broth.  Heat a sauté pan over medium heat and spoon in about a tablespoon EVOO, sauté the finely diced pancetta until crispy, remove to paper towels.  Add the anchovy to the oil and stir until almost melted in, add the celery, carrots, onions and sauté until onions are translucent stir in the chopped garlic and all of the spices.  Toss in the chopped herbs and stir in the tomato paste add the wine and reduce for a minute, pour in broth and simmer for about 10 minutes…the potatoes should be finished in the broth the last 5 minutes. Individually plate clams and pour hot broth over.  Garnish with extra parsley, thinly sliced jalapeños and crispy pancetta.  Add pan toasted croutons or a side of garlic bread…

Have a great day!