Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes Recipe

Name: Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 large leeks (white parts only), halved lengthwise, thinly sliced crosswise; 1 tablespoon chopped garlic; 12 halves Vesuvius Tomatoes (see recipe); 1/3 cup dry white wine; 24 littleneck clams, scrubbed; 2 cups bottled clam juice; 32 mussels, scrubbed, debearded; 6 ounces capocollo* or country ham, cut into matchstick-size strips; 1/3 cup chopped fresh Italian parsley; 2 tablespoons plus 1/2 cup extra-virgin olive oil; 2 cups finely chopped onions; 12 large ripe plum tomatoes, halved lengthwise; 3 large garlic cloves, peeled, bruised; 12 fresh basil leaves; 1/2 teaspoon salt; 1/4 teaspoon sugar; 1/8 teaspoon dried crushed red pepper; These versatile roasted tomatoes are not only delicious in the stew but would also be great tossed with pasta or spooned over bread.; *Seasoned cured sausage-shaped pork shoulder, available at Italian markets.

Servings: persons

2 tablespoons extra-virgin olive oil
2 large leeks (white parts only), halved lengthwise, thinly sliced crosswise
1 tablespoon chopped garlic
12 halves Vesuvius Tomatoes (see recipe)
1/3 cup dry white wine
24 littleneck clams, scrubbed
2 cups bottled clam juice
32 mussels, scrubbed, debearded
6 ounces capocollo* or country ham, cut into matchstick-size strips
1/3 cup chopped fresh Italian parsley
2 tablespoons plus 1/2 cup extra-virgin olive oil
2 cups finely chopped onions
12 large ripe plum tomatoes, halved lengthwise
3 large garlic cloves, peeled, bruised
12 fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon dried crushed red pepper
These versatile roasted tomatoes are not only delicious in the stew but would also be great tossed with pasta or spooned over bread.
*Seasoned cured sausage-shaped pork shoulder, available at Italian markets.

1
Heat oil in heavy large pot over medium heat.
2
Add leeks and garlic and saute until tender, about 10 minutes.
3
Add Vesuvius Tomatoes and wine and boil 2 minutes.
4
Add clams and clam juice.
5
Cover and cook 5 minutes.
6
Add mussels, cover and cook until clams and mussels open, about 4 minutes longer (discard any shellfish that do not open).
7
Mix in capocollo and parsley.
8
Serve hot.
9
Preheat oven to 250F.
10
Heat 2 tablespoons oil in heavy large skillet over medium heat.
11
Add onions and saute until tender, about 8 minutes.
12
Place tomatoes in single layer in large roasting pan.
13
Add onions, 1/2 cup oil, garlic, basil, salt, sugar and red pepper; toss to coat.
14
Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 large leeks (white parts only), halved lengthwise, thinly sliced crosswise, 1 tablespoon chopped garlic, 12 halves Vesuvius Tomatoes (see recipe), and more.

Yes, Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes

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