Clams AI Forno

By t1bishop

Delicious and quite simple, these clams bake in a savory brew of tomato, wine, garlic, hot pepper and onion. Johanne Killeen prepares her Clams AI Forno in the restaurant's signature wood-burning oven; for the home cook, this means using the highest oven heat you have.

Ingredients

• 36 to 40 littleneck (hard shell) clams, cleaned
• 2 large onions, thinly sliced
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded, deribbed and minced
• 1/2 teaspoon dried red pepper flakes
• 1 1/2 cups canned tomatoes, drained and chopped
• 3/4 cup dry white wine
• 1/2 cup water
• 8 tablespoons (1 stick) unsalted butter, cut into bits
• 3 scallions, julienned
• 1 lemon, cut into 6 wedges

Details

Servings 6

Preparation

Step 1

Make sure the clams are tightly shut; discard any which are open. Preheat the oven to 500 F,or as high as it will go. Place the clams in a single layer in six 6- or 8-inch individual ovenproof casserole bowls.
Scatter the onions, garlic, jalapeno and red pepper flakes over the clams. Divide the tomatoes among the dishes and place over the clams. Divide the wine and water among the dishes. Roast, uncovered, for 9 minutes. Turn the clams, then roast 9 to 10 minutes
longer, until the clams pop open. Discard any which remain closed or nearly closed.
To serve: Place the bowls on individual serving plates. Garnish each bowl with the scallions and a
wedge of lemon.