Name: Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes
Yield: Makes 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 large leeks (white parts only), halved lengthwise, thinly sliced crosswise; 1 tablespoon chopped garlic; 12 halves Vesuvius Tomatoes (see recipe); 1/3 cup dry white wine; 24 littleneck clams, scrubbed; 2 cups bottled clam juice; 32 mussels, scrubbed, debearded; 6 ounces capocollo* or country ham, cut into matchstick-size strips; 1/3 cup chopped fresh Italian parsley; 2 tablespoons plus 1/2 cup extra-virgin olive oil; 2 cups finely chopped onions; 12 large ripe plum tomatoes, halved lengthwise; 3 large garlic cloves, peeled, bruised; 12 fresh basil leaves; 1/2 teaspoon salt; 1/4 teaspoon sugar; 1/8 teaspoon dried crushed red pepper; These versatile roasted tomatoes are not only delicious in the stew but would also be great tossed with pasta or spooned over bread.; *Seasoned cured sausage-shaped pork shoulder, available at Italian markets.

Chef Jody Adams of Rialto at The Charles Hotel in Cambridge is famous for this type of rustic dish. At the restaurant she serves the stew on mashed potatoes.

Recipe information

Yield
Makes 4 servings

Ingredients

2 tablespoons extra-virgin olive oil

2 large leeks (white parts only), halved lengthwise, thinly sliced crosswise

1 tablespoon chopped garlic

12 halves Vesuvius Tomatoes (see recipe)

1/3 cup dry white wine

24 littleneck clams, scrubbed

2 cups bottled clam juice

32 mussels, scrubbed, debearded

6 ounces capocollo* or country ham, cut into matchstick-size strips

1/3 cup chopped fresh Italian parsley

For the vesuvius tomatoes:

2 tablespoons plus 1/2 cup extra-virgin olive oil

2 cups finely chopped onions

12 large ripe plum tomatoes, halved lengthwise

3 large garlic cloves, peeled, bruised

12 fresh basil leaves

1/2 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon dried crushed red pepper

These versatile roasted tomatoes are not only delicious in the stew but would also be great tossed with pasta or spooned over bread.

*Seasoned cured sausage-shaped pork shoulder, available at Italian markets.

Preparation

To prepare the clams:
Step 1
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:
Step 2
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.

Recipe information

Ingredients

For the vesuvius tomatoes:

Preparation

To prepare the clams:

Step 1

To prepare the tomatoes:

Step 2

Recipe notes