Clam Brodetto

Name: Clam Brodetto
Yield: serves 4
Ingredients: 3 tablespoons extra-virgin olive oil; 1 Goat Horn pepper, chopped; 1 teaspoon chile flakes; 4 cloves garlic, sliced paper-thin; 1 cup white wine; 1 (14-ounce) can San Marzano tomatoes (see sidebar, page 216), passed through a food mill; 2 pounds clams; 1 cup Controne Beans (page 162); Juice of 1 lemon; 2 to 3 tablespoons chopped fresh parsley; Kosher salt and freshly ground pepper

December 14, 2011

This bright, sassy soup is full of big flavors—garlic, peppers, and lemon—that team up to accent the briny clams. The dish is then tamed, just a bit, with velvety Controne beans, one of my favorite Italian beans. Goat Horn peppers are red, slim peppers that you can find in Spanish and Italian markets, or in some upscale grocery stores. The preparation of this soup is fairly straightforward, and once you start cooking, the dish moves quickly. Have all of your ingredients prepared and ready before you begin.

Recipe notes

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