This broth (or brodetto in Italian cuisine) is so amazing, you will want to soak up every drop or at least save it for later. (It’s great to flavor stews, risottos, soups, just about anything.) It may look like a long list of ingredients, but the process is very simple and you could use just one or two herbs if you wish. This is based on a Mario Batali recipe, and it’s going into the favorites column because it’s just that good.
Clams in Spicy Brodetto with Garlic Bread
2 pounds Littleneck clams
1/2 red onion, thinly sliced
2 garlic cloves, minced
1/2 cup tomato paste
1/2 cup white wine
1/2 teaspoon chili flakes
3 tablespoons chopped scallion
3 tablespoons chopped oregano
3 tablespoons chopped chives
3 tablespoons chopped basil
1 baguette
3 tablespoons red wine
2 garlic cloves
1 tablespoon thyme leaves
4 tablespoons olive oil
Heat a few tablespoons of olive oil in a deep pan and add the onion with a pinch of salt. Allow to soften, about 3 minutes. Add the garlic, scallion, chili flakes, and tomato paste. Allow the tomato paste to rust for a few minutes. Add the white wine and the clams. Cover and cook until the clams open.
Meanwhile, slice the baguette lengthwise. Brush with the red wine and the olive oil. Grate the garlic cloves over it with a microplane. Sprinkle the thyme over the bread and season with a little salt. Close the bread and cook in a 450 degree oven for 5 minutes.
Add the remaining herbs to the clams and stir together. Serve with pieces of the garlic bread.
