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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."
-Lewis Grizzard, Georgian humorist

The refrigerator light goes on...

A simple quick meal that is perfect on a cold winter night or a hot summer day. If you don’t like spicy food, this recipe is equally good without the cayenne pepper.

Give Up the Grit

Fresh clams can be gritty; soak them in water with cornmeal to help purge any grit inside the shell. Make sure that you add some salt to the water (clams are, after all, saltwater animals). Use about 1/3 of a cup of salt in a gallon of cool water. You don't need much cornmeal – two tablespoons or so. The clams will feed on the cornmeal and expel the grit and such that are inside the shells.

Steamed Clams with Spicy Tomato Corn Broth

Servings = 2 | Serving size =12 clams

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

Not good as leftovers.

3 quarts	water
4 ounces	fettuccine
1 tsp	unsalted butter
1/4 cup	shallots (minced)
1 medium	carrot (small dice)
1 small	rib celery (small dice)
1/2 cup	white wine
1/2 cup	water
2 Tbsp	tomato paste
1/8 tsp	salt
1/8 tsp	cayenne pepper
24	littleneck clams
1/4 cup	corn kernels
1	slice prosciutto (cut into small dice)
1/2 medium	tomato (seeded and diced)
2 Tbsp	flat leaf parsley
2	1 ounce slices French, sourdough or gluten-free bread

Place the water in a stock-pot over high heat. When it is boiling add the fettuccine and cook, stirring occasionally, until almost done. There should be a slight firmness to the pasta.

Drain, rinse, and set aside. Divide between two large soup bowls.

Heat the butter in a medium stock-pot over medium-low heat. Add the shallots, carrots and celery. Cook for about 2 minutes until slightly soft. Add the white wine, water, tomato paste, salt and cayenne pepper.

Increase the heat to high and, as the water begins to boil, stir to blend the tomato paste into the broth.

Add the clams, corn and proscuitto. Cover and cook, stirring once or twice, until all of the clams have opened.

Using tongs place 1/2 of the opened clams in each bowl on top of the pasta. Pour the broth over the clams and pasta. Top with the tomato and parsley.

Serve with the sourdough bread.