Ingredients
- ¼ cup olive oil
- 5 garlic cloves, minced
- 1 bay leaf
- 1 tsp. dried red pepper flakes
- 1 cup dry white wine
- 1 (28 ounce) can diced tomatoes with juices
- 24 small littleneck clams (2 1/2 pounds), scrubbed
- 24 mussels (1 pound), debearded
- 20 large shrimp (about 1 pound), peeled, deveined, and butterflied
- ½ cup torn fresh basil leaves
- warmly crusted bread ready to serve
Directions
1. In a large, wide pot, heat the oil over a medium flare. Add the garlic, bay leaf, and red pepper flakes, and saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes with their juices and simmer, stirring often, until the tomatoes begin to break down and teh flavors blend, about 8 minutes. Stir in the clams, then cover and cook for 5 minutes. Stir in the mussels, then cover and continue cooking until the clams and mussels open, about 5 minutes longer. |
2. Using tongs, transfer then opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp to the simmering tomato broth, and simmer until the shrimp are just cooked through, about 1 1/2 minutes. Stir in the basil. Remove the bay leaf. Divide the shrimp and tomato broth among the bowls, and serve with the warm bread. |
The clam and mussel soups that are specialties of Naples and the nearby coastlines inspired this recipe. I've added shrimp for more meatiness and dried crushed red pepper flakes simply because I like it spicy, but they're optional. Whatever you do, be sure to serve this with plenty of crusty bread; the borth is phenomenal to sop up.