Angela's Italian Recipe for Clams in Broth

Clams in Broth
(Vongole in Brodo)


Ingredients:

1 cup extra-virgin olive oil, plus extra for bread 2 and 1/2 garlic cloves, thinly sliced 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1 and 1/2 teaspoons red pepper flakes 6 pounds small (less than 2 inches wide) hard-shelled clams such as littlenecks or cockles, scrubbed 1 and 1/4 cup white wine 1 tablespoon fresh thyme leaves 2 loaves rustic Italian bread, sliced into 1-inch-thick pieces 1/2 cup extra-virgin olive oil 1/4 cup fresh flat-leaf parsley, coarsely chopped

Directions:
In 5 to 6-quart heavy pot over moderate heat, heat olive oil until hot but not smoking. Add garlic and saute until golden brown, about three minutes. Add salt, pepper, and pepper flakes, and saute until fragrant, about 1 minute. Increase heat to moderately high and add clams, white wine, 1 and 1/4 cups water, and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes. Discard clams that do not open after 8 minutes. While clams cook, prepare bread by preheating the grill (high heat). Brush bread slices with olive oil on both sides and grill, flipping once, until golden brown and crispy, about 4 minutes per side. (Alternately, bread may be toasted in broiler until golden brown and crispy.) Keep warm. When clams are cooked, stir in parsley. Serve clams with grilled bread. Makes 10 servings.

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