Clam and Mussel Stew with Capocollo and Vesuvius Tomatoes

• 2 Tbs. olive oil
• 2 large leeks, thinly sliced
• 1 Tbs. chopped garlic
• 12 halves Vesuvius Tomatoes(see recipe)
• 1/3 cup dry white wine
• 24 littleneck clams, scrubbed
• 2 cups bottled clam juice
• 32 mussels
• 6 oz capocollo or country ham cut into matchstick size pieces
• 1/3 cup parsley

Vesuvius Tomatoes:

• 2 Tbs. plus 1/2 cup olive oil
• 2 cups finely chopped onions
• 12 large ripe plum tomatoes, halved
• 3 garlic cloves crushed
• 12 fresh basil leaves
• 1/2 tsp. salt
• 1/4 tsp. sugar
• 1/8 tsp. crushed red pepper

Preheat oven to 250 F. Heat 2 Tbs. oil in skillet and add onions. Sauté 8 minutes. Place tomatoes in single layer in large roasting pan. Add onions, 1/2 cup oil, garlic, basil, salt, sugar, and red pepper; toss. Roast about 2 hours.

Stew:

Heat oil in heavy large pot over medium heat.  Add leeks and garlic and sauté until tender, about 10 minutes.  Add Vesuvius Tomatoes and wine and boil 2 minutes.  Add clams and clam juice.  Cover and cook 5 minutes.  Add mussels, cover and cook until clams and mussels open, about 4 minutes.  Mix in capocollo and parsley.

4 Servings