Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes

• 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
• 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.

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

extravirgin olive oil, leeks, garlic, vesuvius tomatoes, white wine, littleneck clams, clam juice, mussels, capocollo, fresh italian parsley, extravirgin olive oil, onions, tomatoes, garlic, basil, salt, sugar, red pepper, tomatoes, pork shoulder

Taken from www.epicurious.com/recipes/food/views/clam-and-mussel-stew-with-capocollo-and-vesuvius-tomatoes-2453 (may not work)