Recipe courtesy of Mario Batali
Total:
2 hr 5 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 quarts water
  • 1 tablespoon salt
  • 2 cups polenta
  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 cup Basic Tomato Sauce, recipe follows
  • 1/2 cup white wine
  • 1 teaspoon red pepper flakes
  • 3 pounds Cherrystone clams, scrubbed
Basic Tomato Sauce:
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, cut into 1/4-inch dice
  • 4 garlic cloves, thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Kosher salt

Directions

Bring 2 quarts of water to a boil and add salt.

Slowly whisk the polenta into the water in the top section of the double boiler, whisking in 1 direction to avoid creating lumps. Continue whisking, scraping the bottom and corners of the pot, for 5 minutes. When the polenta begins to thicken, cover it, and fit the top of the double boiler into the bottom part of the double boiler. Cook for 90 minutes, stirring every 30 minutes. Once it is ready, turn it out onto a board.

Once the polenta is ready for serving, heat the olive oil over medium-high heat in a large frying pan, and add the garlic. Cook until it is golden brown, then add the tomato sauce, wine, and red pepper flakes, and cook for 5 minutes. Add the clams, cover the pan, and cook for 5 minutes, until they all open. Uncover and cook for an additional 5 minutes, discard any that do not open. Season with salt and pepper, to taste.

Serve a wedge of polenta on each of 6 heated dinner plates and spoon some of the clam cooking sauce over it. Divide the clams evenly among the plates and season with salt and pepper.

Basic Tomato Sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes more. Add the tomatoes and their juice and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt, to taste.

This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

IDEAS YOU'LL LOVE

Linguine with Fake Clams: Linguine Con le Vongole Finte

Recipe courtesy of Mario Batali

Polenta

Recipe courtesy of Laura Vitale

Spaghetti with Clams and Mussels: Spaghetti con Vongole e Cozze

Recipe courtesy of Mario Batali

Polenta con Pancetta e Piccione (Polenta with Bacon and Squab)

Recipe courtesy of Mario Batali

Polenta con Ragu di Baccala (Polenta with Salt Cod)

Recipe courtesy of Mario Batali

Puntine di Maiale con Polenta: Pork Ribs with Polenta

Recipe courtesy of Mario Batali

Sauteed Salume with Polenta: Salami al'Aceto con Polenta

Recipe courtesy of Mario Batali

Quail Skewers with Sage Polenta and Asiago: Spiedini di Quaglie con Polenta e Asiago

Recipe courtesy of Mario Batali

Veal with Applesauce and Polenta: Vitello con Mele

Recipe courtesy of Mario Batali

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Not My Mama's Meals

7:30am | 6:30c

Not My Mama's Meals

8:30am | 7:30c

Not My Mama's Meals

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here