Spicy Clam and Tomato Broth

Christmas is over and the need for a change of hearts when it comes to the menu is in order. I have had a more than busy last two weeks with family coming in from Norway and no time for blogging but that doesn't mean that I have not been cooking. For my birthday on the 18th of december I got a new cook-book (actually I got far more than one...) from Donna Hay, Donna Hay Seasons and thats where I found this recipe. The original recipe also calls for couscous which I didn't use, not because I don't like it, I just wanted to taste it without first. If you want to use couscous just sprinkle 1/2 cup of couscous over the dish when its done, cover and let stand for 5 minutes or until the couscous i s ready.

Ingredients;


2 tbs olive oil
2 cloves garlic minced
1/2 tsp chili flakes (dry)
6 tomatoes, chopped
1/4 cup dry white wine
2 cups fish stock
4 cups water
1kg or ca. 2 pounds clams
Chopped cilantro to serve

Heat a large saucepan over high heat and add oil, garlic, chili and tomatoes. Cook for 3-4 minutes until the tomatoes are tender. Pour over the wine, fish stock and water and bring to a boil. Add the clams (you should rinse them well to make sure all the sand is gone..), cover with a tight fitting lid and cook until all the clams are open. If some do not open at all discard them. Top with chopped coriander and serve with bread in bowls. Use the bread to get all the broth, it's really yummy.

Bon Apetit!