Rachael Ray's Agrodolce Clams with Red Sauce

3 dozens littleneck clams or 3 lb. cockles

3 tbsp. EVOO

3 small shallots or 1 small onion, finely chopped

6 fat cloves of garlic, thinly sliced or chopped

4 tbsp. sun-dried tomato paste or regular tomato paste

1 tbsp. fresh oregano, chopped, or 1 tsp. dried oregano

1 tbsp. Calabrian chile paste or 1 tsp. crushed red pepper

1 tsp. ground fennel or fennel pollen or fennel seed

½ cup sweet (red) vermouth

1 can (28 oz.) diced or crushed Italian tomatoes

½ cup drained sweet Peppadew or sweet pickled cherry peppers, chopped, or sweet red pepper relish

Salt and pepper

A fat handful of fresh basil leaves, torn

Ciabatta or other crusty bread, for serving

Step 1

In a large bowl of ice water, scrub the clams well with a brush to get rid of any dirt and debris. 

Step 2

In a large skillet or Dutch oven, heat the EVOO, three turns of the pan, over medium-high. Add the shallots and stir until they begin to soften, a minute or two. Add the garlic, tomato paste, oregano, chile paste, and ground fennel. Stir until the tomato paste darkens in color, about a minute more. Add the vermouth and cook until the liquid starts to reduce, 30 seconds or so. Stir in the tomatoes and peppers, then let the mixture come to a bubble. Season the sauce with salt and pepper. 

Step 3

Add the clams and cover the pan. Cook until the clams open, 7 to 8 minutes (discard any that don’t open). Stir in the basil.

Step 4

Divide the clams and sauce among shallow bowls. Serve with the bread.