LITTLENECK CLAMS IN BAY BUTTER WITH BAKED CORN POLENTA

LITTLENECK CLAMS IN BAY BUTTER WITH BAKED CORN POLENTA image

Yield 8 Servings

Number Of Ingredients 23

Polenta:
1/2 cup coarsely ground cornmeal
2 tbs Pecorino Romano cheese
Salt and freshly ground black pepper
2 tbs unsalted butter
4 tbs red pepper cut into 1/4 inch dice
2 tbs red onion cut into 1/4 inch dice
1 tsp chopped garlic
1 tsp chopped fresh thyme
Vegetable oil
Bay Butter:
16 tbs butter
2 tsp chopped garlic
4 tbs red onion in 1/8 inch dice
1 cup white wine
15 bay leaves
1 tsp hot red pepper flakes
4 thyme sprigs
Clams:
40 littleneck clams
4 plum tomatoes, peeled, seeded and cut into 1/2 inch dice
6 tbs blanched corn kernals
8 thyme sprigs for garnish

Steps:

Polenta: In a heavy medium saucepan, bring 4 cups water to a boil over high heat. Gradually whisk the cornmeal into the boiling water. Bring back to a boil, then reduce heat to low and cook, stirring frequently, until very thick and shiny, about 40 minutes. Meanwhile heat the butter in a small saucepan over medium heat. Add the pepper, onion and garlic and cook until tender, about 7 minutes. Season with salt and pepper. When the polenta is done, stir in cheese, sweated vegetables and thyme. Season with salt. Pour polenta into oiled 8X8 inch pan. Cover and refrigerate until very firm, about 2 hrs. Cut into squares. 20 minutes before serving, put the polenta squares in a 400 degree oven. Bake 15 minutes or until heated through. Bay Butter: Combine all ingredients in a small saucepan over medium heat for 15 minutes. Remove from heat and let sit 15 minutes. Remove bay leaves and thyme sprigs. Clams: Heat bay butter in a large saute pan. Add the clams, cover and let steam open. Add the tomatoes and corn kernals. Cook until just heated through. Put a polenta square on each plate. Distribute clams among the plates and pour the juices over the clams. Garnish with sprigs of thyme.