Steamed Clams Cortazzo

• 1/4 Cup Extra Virgin Olive Oil
• 1/2 Red Onion, Finely Chopped
• 4 Cloves Fresh Garlic, Thinly Sliced
• 2 Scotch Bonnet Peppers, Finely Chopped
• 1 Bunch of Chives, Cut Into 1 Inch Lengths
• 2 lbs. Topneck Clams, Scrubbed
• (soak clams in cool water for 5 minutes rinse and repeat, to remove grit)
• 2 Cups Dry White Wine
• 1/2 Cup Cortazzo Arrabbiata Sauce
• Kosher Salt & Freshly Ground Black Pepper, to Taste
• 1 Loaf Crusty Italian Bread

1. 1. In a large skillet with lid*, heat olive oil over high heat until almost smoking. Add the onion, cook for 3 minutes until softening occurs. Add garlic and cook 3 minutes until both are soft and lightly browned, being careful not to burn your garlic. Nothing will ruin a dish faster than burnt garlic. Add the Peppers, 1/2 of the Chives, the Clams, White Wine and Arrabbiata Sauce and bring to a boil. Cover and cook until all Clams steam open*, about 5 minutes. Discard any unopened Clams.
2. 2. Season Broth with Salt & Pepper. Divide the Clams and broth evenly into four large bowls, finish with remaining Chives and serve with bread**.
3. Notes:
4. * To help make sure Clams open properly, do not over crowd your skillet, the weight of excess Clams will hinder them from openly properly.
5. ** To add an extra touch to your bread, slice your baguette bread on a bias about 1 1/2" - 2" thick, rub with olive oil and season with Salt, Pepper & Garlic, and place on grill until crispy and slightly charred.

ubc, red onion, fresh garlic, scotch, chives, topneck clams, water, white wine, sauce, kosher salt, crusty italian bread

Taken from www.epicurious.com/recipes/member/views/steamed-clams-cortazzo-50084700 (may not work)