Clam And Mussel Stew With Capocollo And Vesuvius Tomatoes Recipes

CLAM AND MUSSEL STEW WITH CAPOCOLLO AND VESUVIUS TOMATOES

Steps:

• To prepare the tomatoes:
• Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, garlic, basil, salt, sugar and red pepper; toss to coat. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.
• To prepare the clams:
• Heat oil in heavy large pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add Vesuvius Tomatoes and wine and boil 2 minutes. Add clams and clam juice. Cover and cook 5 minutes. Add mussels, cover and cook until clams and mussels open, about 4 minutes longer (discard any shellfish that do not open). Mix in capocollo or proscuitto (I used proscuitto here and loved it) and parsley. Serve hot.
• *(I put dried basil on the tomatoes while they roasted and put the fresh basil in at the end with the parsley because it's not basil season yet, but I'm sure the original recipe is good, too.)

CLAM AND MUSSEL STEW WITH CAPOCOLLO AND VESUVIUS TOMATOES

Steps:

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