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Add a photoServings: 6
Ingredients
- 2 quart water
- 1 Tbsp. salt
- 2 c. polenta
- 1/3 c. extra-virgin extra virgin olive oil
- 2 x garlic cloves thinly sliced
- 1 c. Basic Tomato Sauce (see recipe)
- 1/2 c. white wine
- 1 tsp red pepper flakes
- 3 lb cherrystone clams scrubbed
Directions
- Bring 2 qts of water to a boil and add in salt.
- Slowly whisk the polenta into the water in the top section of the double boiler, whisking in 1 direction to avoid creating lumps. Continue whisking, scraping the bottom and corners of the pot, for 5 min. When the polenta begins to thicken, cover it, and fit the top of the double boiler into the bottom part of the double boiler. Cook for 90 min, stirring every 30 min. Once it is ready, turn it out onto a board.
- Once the polenta is ready for serving, heat the extra virgin olive oil over medium-high heat in a large frying pan, and add in the garlic. Cook till it is golden, then add in the tomato sauce, wine, and red pepper flakes, and cook for 5 min. Add in the clams, cover the pan, and cook for 5 min, till they all open. Uncover and cook for an additional 5 min, throw away any which don't open. Season with salt and pepper, to taste.
- Serve a wedge of polenta on each of 6 heated dinner plates and spoon some of the clam cooking sauce over it. Divide the clams proportionately among the plates and season with salt and pepper.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 6 servings | |
| Calories 329 | |
| Calories from Fat 115 | 35% |
| Total Fat 13.03g | 16% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1394mg | 58% |
| Potassium 240mg | 7% |
| Total Carbs 44.99g | 12% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.8g | 2% |
| Protein 4.45g | 7% |
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