Steamed Clams Puttanesca

2010 May/Jun

This deeply flavoured sauce is a great braising medium for sturdy-textured fish and shellfish. Pour good beer, a light New World red wine or a full-bodied unoaked white chardonnay to drink with this dish.


  • 1/2 onion, minced
  • 6 garlic cloves, chopped
  • 1 50 g. tin anchovy filets
  • 6 mushrooms, sliced
  • 1 T. minced fresh thyme
  • 1 c. diced tomatoes
  • 1 T. Worcestershire sauce
  • 2 T. capers
  • 1 t. cayenne
  • kosher salt to taste
  • 2 T. chopped parsley
  • 2 lb. clams in the shell


Toss the onion and garlic into a deep pot with the anchovies and anchovy oil. Cook over moderate heat until the onions are tender and the anchovies have softened, about 15 minutes. Add the mushrooms and sauté until browned, then add the remaining ingredients except the clams and parsley. Stir well and simmer until the tomatoes soften, about 10 minutes. Add the clams to the pot, cover and steam about 4 minutes, until the shells open. Sprinkle with parsley and serve in bowls with toothsome bread.

Serves 6 as an appetizer or 2 as a main course.