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Italian Clam and Vegetable Bowl

Seafood alternatives: Mussels, Scallops, Shrimp, Crayfish, Chunks of Halibut, Sea Bass, Grouper

This chunky dish—almost a soup but eaten partly by hand—is full of clams, fresh vegetables and Italian herbs. Fresh herbs can be used in place of the dry herbs, using roughly double what is called for.

Ingredients:

• 3 medium-sized red-skinned potatoes (1 lb.), scrubbed and cut into 3/4-inch cubes 2 pounds live small hard-shell clams (shells 1 to 1 1/2 inches across)
• 1 Tbsp. olive oil
• 3 cloves garlic, pressed or minced
• 1 small onion, halved and thinly sliced
• 1 tsp. dry basil leaves
• 1/2 tsp. dry oregano
• 1/2 tsp dry thyme
• 1/2 tsp. dry rosemary
• 1/2 tsp. crushed fennel seeds
• 1 can (28 oz.) whole tomatoes
• 1 small green zucchini (1/4 to 1/3 lb.), cut into 1/2-inch-thick slices
• 1 small yellow zucchini or crook-neck squash (1/4 to 1/3 lb.), cut into 1/2 inch-thick slices.
• 1/4 pound fresh green beans or edible pod peas, ends trimmed

Cooking Instructions:

Put the potatoes in a medium saucepan and add cold water to cover. Bring to a boil and simmer uncovered until the potatoes are tender when pierced with a knife, about 15 minutes. Drain the potatoes and cover to keep warm.

Meanwhile, scrub the clams and discard any that are not tightly closed or that do not close when shells are pressed together. Drain.

In a large pan, heat the oil over medium heat. Add the garlic, onion, basil, oregano, thyme, rosemary and fennel seeds and stir until the onion is tender, about 6 minutes. Quarter the tomatoes, reserving their juice. Add the tomatoes and juice to pan, cover and bring to a boil.

Add the cooked potatoes, zucchini and beans. Stir in the clams, cover and simmer until the shells open, 5 to 6 minutes. Discard any clams that do not open. Divide the clams, vegetables and broth among 4 large bowls and serve immediately. Great served with Toasted Garlic Bread.

Servings Per Recipe: 4