Hot Chopped Clams on Toast
Adapted from "Leone's Italian Cookbook"
by Gene Leone (Harper & Row, 1967)
36 medium-sized cherrystone (or locally available) clams
OR I 6 oz (170 g) can chopped clams
2 large cloves garlic, crushed
14 fresh parsley sprigs, leaves only
4 fresh sage leaves or 1 tsp (5 ml) dried sage
2 Tbs (30 ml) olive oil
4 Tbs (60 ml) unsalted butter
1 medium-sized green or red bell pepper, sliced very thin
Pinch of flour
Pinch of crushed hot red pepper
Pinch of black pepper
1 medium-sized ripe tomato, chopped
1 loaf Italian bread
Open the clams and chop the meat coarsely, reserving all the liquid.
Chop the garlic and parsley together. Combine the oil and the butter
in a skillet over moderate heat. Add the sliced pepper and cook,
stirring occasionally, for 5 minutes. Add the drained chopped clams
and cook for 4 more minutes, then stir in the flour. Add the garlic,
parsley, red and black pepper, and the sage. Cook for 3 minutes, then
add the tomato and 2 tablespoons (30 ml) of the reserved clam
juice. Bring to a boil and simmer gently for 10 minutes. Serve on
toasted slices of Italian bread. Serves 4 to 6.