Active Time
1 HR
Total Time
3 HR 30 MIN
Yield
Serves : 4 to 6
© Constantine Poulos

How to Make It

Step 1    

Make the garlic puree Preheat the oven to 300°. In a medium enameled cast-iron casserole, combine all of the ingredients. Cover and braise in the 
oven until the garlic is very tender, about 
1 hour; let cool to room temperature. 


Step 2    

Using a slotted spoon, transfer the garlic cloves to a mini food processor and puree until smooth. You will have about 1 1/2 cups of garlic puree. Strain the oil from the casserole into a 1-quart heatproof jar and discard the aromatics. Let the oil cool completely, then refrigerate; reserve for another use.


Step 3    

Make the clams In a medium saucepan of salted boiling water, cook the fregola until al dente, 10 to 12 minutes; drain well.


Step 4    

Meanwhile, in a large pot, heat the oil. Add the sliced garlic and cook over 
moderate heat, stirring frequently, until softened, about 2 minutes. Add the clams, wine and 1/4 cup plus 2 tablespoons of the garlic puree and stir to coat the clams. Cover and cook over moderately high heat, shaking the pot occasionally, until the clams open, 5 to 7 minutes. As they open, use a slotted spoon to transfer them to a serving bowl; discard any that do not open.


Step 5    

Add the fregola, lemon juice, scallions, chopped herbs and more garlic puree, 
if desired, to the broth; season with salt and pepper. Pour the garlic broth 
over the clams and garnish with chopped parsley and dill sprigs. Serve immediately with lemon wedges and crusty bread.


Make Ahead

The garlic puree can be refrigerated for up to 2 weeks or frozen for up to 1 month.

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Best Rating: 5

Author Name: dre923

Review Body: seems a good candidate for dinner.

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Date Published: 2017-02-02