-
1
Bring 2 quarts of water to a boil and add salt.
-
2
Slowly whisk the polenta into the water in the top section of the double boiler, whisking in 1 direction to avoid creating lumps.
-
3
Continue whisking, scraping the bottom and corners of the pot, for 5 minutes.
-
4
When the polenta begins to thicken, cover it, and fit the top of the double boiler into the bottom part of the double boiler.
-
5
Cook for 90 minutes, stirring every 30 minutes.
-
6
Once it is ready, turn it out onto a board.
-
7
Once the polenta is ready for serving, heat the olive oil over medium-high heat in a large frying pan, and add the garlic.
-
8
Cook until it is golden brown, then add the tomato sauce, wine, and red pepper flakes, and cook for 5 minutes.
-
9
Add the clams, cover the pan, and cook for 5 minutes, until they all open.
-
10
Uncover and cook for an additional 5 minutes, discard any that do not open.
-
11
Season with salt and pepper, to taste.
-
12
Serve a wedge of polenta on each of 6 heated dinner plates and spoon some of the clam cooking sauce over it.
-
13
Divide the clams evenly among the plates and season with salt and pepper.
-
14
In a 3-quart saucepan, heat the olive oil over medium heat.
-
15
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
-
16
Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes more.
-
17
Add the tomatoes and their juice and bring to a boil, stirring often.
-
18
Lower the heat and simmer until as thick as hot cereal, about 30 minutes.
-
19
Season with salt, to taste.
-
20
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
