Pan roasted littlenecks with tomatoes, capers and olives

By á-58

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium red onion, peeled and cut into 1/8” slices
• 2 medium peppers, cut into 1/4 inch slices
• Salt and freshly ground black pepper
• 1 pound small waxy potatoes, such as red bliss, fingerling or small Yukon Golds, cut into 1/4 inch rounds
• 1 teaspoon crushed fennel seeds
• 1/2 teaspoon hot red pepper flakes
• 4 garlic cloves, finely chopped
• 1/2 cup chopped basil
• 1 pint cherry tomatoes, cut in half
• 1 tablespoon rinsed capers
• 1/4 cup chopped black olives
• 24 littleneck clams
• 1/4 cup chopped parsley

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Pour 3 tablespoons olive oil in a 12 inch cast iron pan. Arrange the onions in overlapping circles. Sprinkle the peppers over the onions. Season the vegetables with salt and pepper.

In a small bowl, toss the potatoes with the crushed fennel seeds, hot red pepper flakes, garlic and basil, season with salt and toss again. Arrange the potatoes evenly over the peppers. Cover and cook over medium heat for 7 minutes. The vegetables should be tender. Remove the cover, top with the tomatoes, capers and olives and cook 5 minutes to reduce the juices.

Take the pan off the heat and arrange the clams, hinge side down, over the vegetables. Return to the heat, cover and cook 5 minutes or until the clams just begin to open. Remove the cover and cook until the juices have reduced and the clams have opened completely.

Sprinkle with parsley and serve directly from the pan with some crusty rustic bread.