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The Girl and the Fig Cookbook
Chef John Toulze and owner Sondra Bernstein share recipes from the Sonoma wine country.
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Polenta With Clams
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By Mario Batali
INGREDIENTS:
- 5 cups water
- 1 cup quick-cooking polenta or fine cornmeal
- ¼ cup extra-virgin olive oil
- 1 medium red onion, chopped into ¼-inch dice
- 4 cloves garlic, thinly sliced
- 1 teaspoon hot red pepper flakes
- 20 littleneck clams or manila clams, scrubbed and rinsed
- 1 cup dry white wine
- ¼ cup finely chopped Italian parsley
Bring the water to a boil in a 4-quart saucepan. Add the polenta in a thin stream, whisking constantly. Lower the heat to a simmer and cook, stirring, until the polenta is as thick as porridge, 5 to 7 minutes. Remove from the heat and cover the pan tightly with a lid or plastic wrap to keep the polenta warm.
In a 12-inch sauté pan, heat the oil over medium heat. Add the onion, garlic, and red pepper flakes and cook until the onion is softened and translucent, 3 to 5 minutes. Add the clams and wine, cover, bring to a boil, and cook until all the clams have opened.
Add the parsley and cook, stirring, for about 20 seconds.
Divide the polenta among four plates and spoon five clams over each puddle of polenta. Spoon the cooking juices over the clams and serve immediately.
Recipes © 2005 Mario Batali, from Molto Italiano
Yield: 4 Servings
Round Out the Meal:
Start the meal with an herb frittata.
Kid Friendly:
Limit or omit garlic and hot pepper flakes.
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