Traditionally, this dish would be served with fried potatoes. Whole wheat pasta makes an excellent alternative.
Cod and Littleneck Clams
Recipe courtesy of Richard Vellante
Cook Time 40 min.
Serves 4
Ingredients:
- For almond-tomato sauce
- ½ cup olive oil
- 1 tablespoon chopped garlic
- pinch of hot pepper flakes
- 1 cup sliced onion, ¼-inch thick
- 1 teaspoon chopped thyme
- ½ cup sliced basil
- 2 28-ounce cans whole peeled tomatoes
- ½ cup rough chopped almonds
- 1 teaspoon sugar
- ½ cup capers
- For cod and clams
- 1½ pounds cod
- 12 littleneck clams
- Salt and pepper to taste
Preparation:
- To prepare almond-tomato sauce, sauté olive oil, garlic, and hot pepper flakes until garlic is lightly browned in a medium-sized saucepot. Add the onions to the garlic, and cook onions for 10 to 12 minutes until onions are soft.
- Once onions are softened, add the thyme, basil, sugar, capers, and almonds. Hand crush tomatoes and add to the saucepot.
- Cook on a low simmer for 10 minutes, stir in almonds, cool, and reserve. This can be done a day ahead.
- For cod and littleneck clams, preheat oven to 350 degrees Fahrenheit and place almond–tomato sauce in bottom of ovenproof casserole dish.
- Lightly brush cod with olive oil and season with salt and pepper.
- Place cod on top of sauce in center of casserole dish with clams around outer edge.
- Bake uncovered for 15 to 20 minutes.