Clams Posilipo

Named after the fishing village of Posillipo on the Bay of Naples, this dish is southern Italian cooking stripped down to its absolute essence.

Garlic gets a quick saute in olive oil, then crushed tomatoes, fish stock, and oregano come together into a simple, savory broth.

Thirty-six littleneck clams go in, the lid goes on, and seven minutes later you’ve got bowls full of briny, tender clams swimming in a garlicky tomato sauce.

A shower of fresh parsley and some crusty bread on the side is all you need.

Pro Tips

• Scrub the clam shells thoroughly under cold running water before cooking. Any grit on the outside ends up in your sauce.
• Seven minutes is usually enough for littleneck clams. Overcooking makes them rubbery.
• Toss any clams that refuse to open after cooking. No exceptions.
• Serve with thick slices of Italian bread, toasted and rubbed with a garlic clove, for mopping up the sauce.