KANSAS CITY, MO — Venetian Carnevale is an annual festival in Venice, Italy, that is famous for its elegant masquerade balls, elaborate masks and stylish costumes. To celebrate the Pre-Lenten Festival of the Carnevale, Lidia’s is serving up a special five-course meal on Tuesday, March 5. Executive Chef Cody Hogan joins us today to share the delicious recipe for clam bruschetta.
Bruschetta alle Vongole
(serves 6)
Pasta dressed with clam sauce has been a favorite in Italian households and Italian restaurants since forever, but have you ever tried to drown a piece of crusty Italian bread, still warm from the grill, with clam sauce? Well, here it is, and I promise this will become a favorite bruschetta in your home. It makes a delicious hors d’oeuvre, but it can also make a meal. It is a very good addition to a grilling party: have a bowl of this sauce handy, and as the bread comes off the grill, let everyone douse it with a spoonful of the sauce.
Ingredients:
· ¼ cup extra-virgin olive oil
· 1 large onion, thinly sliced (about 1½ cups)
· 4 garlic cloves, peeled and thinly sliced
· Pinch crushed red-pepper flakes
· ½ teaspoon kosher salt
· 48 littleneck clams, shucked, shucking juices reserved and strained (about 1 cup meat, 1½ cups shucking juices), clams chopped if they are large
· ¼ cup chopped fresh Italian parsley
· 12 thick slices country bread, each 2 to 3 inches long, grilled
· To a large skillet, over medium-high heat, add the olive oil. When the oil is hot, add the onion. Cook, stirring occasionally, until the onion is softened, about 4 minutes. Add the garlic, and let sizzle a minute, taking care not to burn it, then season with the crushed red-pepper flakes and salt.
Add the clam-shucking juices to the skillet, bring to a boil, and add the parsley. Let boil to reduce the juices by about half and bring the sauce together. Reduce the heat to a simmer, add the shucked clams, and simmer until they are just cooked, about 2 minutes.
Divide the sauce evenly over the grilled bread, and serve hot.