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Provincial Tomatoes

Reviewed: Jun. 19, 2010
Has to be good because anything can be cooked with this recipe.I have used fish,eggplant,you name it,and its good with the oil,bread crumbs and cheese.Maybe each ingred.needs slightly different variety of herbs but pretty much standard in the Med.coastal areas in Europe.Mostly I would use this as a base for a main course
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Portuguese Steamed Clams

Reviewed: May 2, 2010
I used a few things differently but thats what makes great cooks.The clams are the important part and out here in washington state we have lots of choices for what type of clams we use.I dug these about 20 miles from my home and they were 2"/2.5" manila butter clams. I used 28 oz. san marzano tomatoes,3 garlic cloves chopped,spicy Italian sausages and garnished each serving with fresh basil.I used ingelnook chardenee because it makes good sipping while waiting for the clams to cook.I guess it really is closer to Italian steamed clams.I served it with toasted three cheese rustic bread drizzled with virgin olive oil.Got a standing ovation from everyone.I couldn't buy chorizo in the casings so chosed the italian sausage.I was told the chorizo is too greasy,anyway.
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