Polenta and Clams: Polenta con le Vongole

Name: Polenta and Clams: Polenta con le Vongole
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 1 kilograms Cherrystone clams, scrubbed; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 2 cloves garlic, thinly sliced; 4 garlic cloves, thinly sliced; 6 servings Kosher salt; 59 milliliters extra-virgin olive oil; 79 milliliters extra-virgin olive oil; 1 Spanish onion, cut into 1/4-inch dice; 473 milliliters polenta; 1 teaspoon red pepper flakes; 1 Tbsp salt; 2 liters water; 118 milliliters white wine

Polentan and Clams: Polenta con le Vongole is a gluten free, dairy free, and pescatarian side dish. This recipe makes 6 servings with 491 calories, 12g of protein, and 22g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have tomatoes, olive oil, wine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 5 minutes.

Instructions

Bring 2 quarts of water to a boil and add salt.

Ingredients you will need

Water

Salt

Slowly whisk the polenta into the water in the top section of the double boiler, whisking in 1 direction to avoid creating lumps. Continue whisking, scraping the bottom and corners of the pot, for 5 minutes. When the polenta begins to thicken, cover it, and fit the top of the double boiler into the bottom part of the double boiler. Cook for 90 minutes, stirring every 30 minutes. Once it is ready, turn it out onto a board.

Ingredients you will need

Polenta

Water

Equipment you will use

Double Boiler

Whisk

Pot

Once the polenta is ready for serving, heat the olive oil over medium-high heat in a large frying pan, and add the garlic. Cook until it is golden brown, then add the tomato sauce, wine, and red pepper flakes, and cook for 5 minutes.

Ingredients you will need

Red Pepper Flakes

Tomato Sauce

Olive Oil

Polenta

Garlic

Wine

Equipment you will use

Frying Pan

Add the clams, cover the pan, and cook for 5 minutes, until they all open. Uncover and cook for an additional 5 minutes, discard any that do not open. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Clams

Equipment you will use

Frying Pan

Serve a wedge of polenta on each of 6 heated dinner plates and spoon some of the clam cooking sauce over it. Divide the clams evenly among the plates and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Polenta

Clams

Sauce

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes more.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and their juice and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt, to taste.

Ingredients you will need

Hot Cereal

Tomato