Mario Batali Steamed Clams Recipe in Spicy Brodetto with Garlic Bread

The Chew: Mario Batali’s Steamed Clams in Spicy Brodetto with Garlic Bread

Mario Batali has fond memories of his childhood in 1967, oystering with his family in Washington State. He spent a lot of his life foraging, picking berries and catching clams. To reminisce about that time of his life, Mario Batali showed us his Steamed Clams Recipe in Spicy Brodetto with Garlic Bread.

The Chew: Steamed Clams Recipe in Spicy Brodetto Ingredients with Garlic Bread

Mario Batali Steamed Clams Recipe in Spicy Brodetto with Garlic Bread

Mario Batali’s Steamed Clams Recipe is made even better by the Spicy Brodetto with Garlic Bread.

  • Extra Virgin Olive Oil
  • 1 thinly sliced Red Onion 
  • 4 thinly slice Garlic cloves 
  • 4 thinly sliced Scallions 
  • 2 teaspoons of Salt
  • 4 pounds Cockles; Manila Clams; Littleneck Clams or Small Razor Clams
  • 1 cup of Tomato Puree
  • 1 cup of White Wine (Dry)
  • 2 teaspoons of Red Pepper Flakes
  • 1 cup of fresh Basil (chopped)
  • 1/2 cup of fresh Chives (chopped)
  • 1/2 cup of Oregano leaves (fresh)
For the Garlic Bread:
  • 1 Baguette that you have sliced in half lengthwise
  • 1/4 cup Red Wine (Dry)
  • 6 Garlic cloves that  tou have grated on a microplane
  • 1/4 cup of Olive Oil (Extra Virgin)
  • 1 bunch of finely chopped Thyme (leaves only)
  • Olive Oil (Extra Virgin)
  • 1 thinly sliced Red Onion 
  • 4 thinly sliced Garlic cloves 
  • 4 thinly sliced Scallions 
  • 2 teaspoons of Salt

The Chew: Steamed Clams in Spicy Brodetto with Garlic Bread Directions

  1. Over a medium-high heat setting in a large skillet, heat a few tablespoons of your oil. Then, add your red onions and allow them to cook in the oil for a minute.
  2. Add your scallions, garlic, and salt for seasoning, and let them cook for five minutes or until the scallions and garlic get a little color. Make sure to stir them occasionally.
  3. Add your tomato puree, cockles, pepper flakes, and wine, bringing them to a boil before reducing the heat to medium until the clams have opened. This should take 1 to 2 minutes for the cockles, and a little longer for the clams. Any clams that do not open should be discarded.
  4. Take the lid off your pan and add your herbs. Toss them to combine with your clams.
  5. Dish your clams into bowls, adding broth to each bowl. Serve each bowl with toast.

For the Garlic Bread:

  1. Warm your oven up to 450 degrees F.
  2. Slice your baguette lengthwise, submarine sandwich style.
  3. Brush the bread with your wine, followed by your oil.
  4. Sprinkle on the thyme, then close the bread.
  5. Let the break bake in the oven for five minutes.
  6. After the bread has baked, remove it from the oven and cut it into four pieces.
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About the author

Daniel Hill, here. After graduating from Duquesne University in 2012 with a journalism degree, I stumbled around in the dark for a bit before finding a home at Recapo in Cincinnati. I enjoy going to the gym, writing (duh), reading, music, and a LOT of video games. Get at me, fellow nerds.

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