CLAM AND MUSSEL STEW WITH CAPOCOLLO AND VESUVIUS TOMATOES

Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes image

Provided by Jody Adams

Yield Makes 4 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
2 large leeks (white parts only), halved lengthwise, thinly sliced crosswise
1 tablespoon chopped garlic
12 halves Vesuvius Tomatoes (see recipe)
1/3 cup dry white wine
24 littleneck clams, scrubbed
2 cups bottled clam juice
32 mussels, scrubbed, debearded
6 ounces capocollo* or country ham, cut into matchstick-size strips
1/3 cup chopped fresh Italian parsley
For the vesuvius tomatoes:
2 tablespoons plus 1/2 cup extra-virgin olive oil
2 cups finely chopped onions
12 large ripe plum tomatoes, halved lengthwise
3 large garlic cloves, peeled, bruised
12 fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon dried crushed red pepper
These versatile roasted tomatoes are not only delicious in the stew but would also be great tossed with pasta or spooned over bread.
*Seasoned cured sausage-shaped pork shoulder, available at Italian markets.

Steps:

To prepare the clams:
Heat oil in heavy large pot over medium heat. Add leeks and garlic and sauté until tender, about 10 minutes. Add Vesuvius Tomatoes and wine and boil 2 minutes. Add clams and clam juice. Cover and cook 5 minutes. Add mussels, cover and cook until clams and mussels open, about 4 minutes longer (discard any shellfish that do not open). Mix in capocollo and parsley. Serve hot.
To prepare the tomatoes:
Preheat oven to 250°F. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until tender, about 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, 1/2 cup oil, garlic, basil, salt, sugar and red pepper; toss to coat. Roast until tomatoes are tender but not falling apart, stirring occasionally, about 2 hours.