Clams with Broccoli Rabe and Crispy Prosciutto in Tomato-Wine Sauce by Stacy Adimando
I am a broccoli rabe, or rapini, junkie—a lover of its assertive bitterness. So, this dish came from my desire to combine two of my favorite foods: broccoli rabe and fresh, juicy clams. Serving only the broccoli rabe florets and little of their fibrous stems, and nestling the pieces in a little tomato sauce, white wine, and the salty brine from the clams tames some of the vegetable’s pungency. The dish takes about 15 minutes start to finish, and it’s one of my favorites to serve straight out of the skillet, on the coffee table, with a bottle of good wine.
¼ cup [61 g] canned tomato purée
2 Tbsp dry white wine
1 Tbsp finely chopped fresh garlic
¼ cup [60 ml] extra-virgin olive oil
4 thin slices [about 1 oz, or 30 g] prosciutto
¼ medium yellow onion, chopped [¼ packed cup, or 35 g]
2 lb [910 g] littleneck clams or similar small clams, such as Manila, purged (see note)
3 packed cups [about 3¾ oz, or 105 g] broccoli rabe, a mix of florets and leaves (no thick stems)
Freshly ground black pepper
Chili flakes, for serving
Crusty bread, for serving
Set a paper towel–lined plate next to the stove. In a medium bowl, stir together the tomato purée, wine, and garlic and set this next to the stove.
In a large skillet with a lid over medium-high heat, heat the olive oil. Once hot, add the prosciutto and cook, turning occasionally with tongs, until lightly browned on both sides, 4 to 5 minutes. Quickly transfer the prosciutto slices to the prepared plate and lower the heat to medium.
Add the onion to the skillet and cook, stirring constantly, for 30 seconds. Stir in the tomato mixture, then stir in the clams. Cover the pan and cook, shaking the pan occasionally, until the clams open, 5 to 6 minutes. Add the broccoli rabe and a generous amount of black pepper. Stir to help nestle the broccoli pieces into the sauce. Cover the pan again and cook until the broccoli rabe florets are firm-tender and bright green, 3 to 4 minutes. Remove the lid and discard any clams that did not open.
Serve warm with chili flakes and crusty bread.
How to Purge Clams: Fill a large bowl halfway with cold water and stir in 1 tsp of kosher salt. Add the clams (they should be fully submerged) and transfer to the refrigerator for at least 15 minutes and up to 40. Using a slotted spoon or your hands, transfer the clams to a strainer, leaving the sand behind in the bowl, and rinse thoroughly with cool water.
Reprinted from Piatti by Stacy Adimando with permission by Chronicle Books, 2019