FROM THE GARDEN RECIPES

Linguine and Clams with slow-roasted tomatoes
Serves 4

• 8 Roma tomatoes, halved lengthwise
• 5 Tbsp olive oil
• 1/2 tsp salt and pepper
• 1 medium onion, sliced thin
• 10 basil leaves, whole
• 1 lb fresh linguine
• 4 garlic cloves, thinly sliced
• 2 shallots, thinly sliced
• Pinch crushed red pepper flakes
• 2 lbs littleneck clams
• 1 cup white wine
• 1 cup clam juice
• 1 cup chicken stock
• 1/4 cup flat parsley, chopped
• 3 Tbsp lemon zest

Heat oven to 325 degrees. Toss tomatoes with olive oil, salt and pepper and place cut side down in a 9-by-13-inch cake pan. Heat up 2 Tbsp of oil in pan and saute onion slices briefly, then cover the tops of the tomatoes with sauteed onions. Add basil leaves on top. Place in oven and cook for 1 hour, until tomato skin is darkly roasted.

In a large pot, bring 1 gallon of lightly salted water to a boil. Add linguine and cook until al dente (about 4 minutes if fresh, 8 minutes if dry). Drain and hold to side.

In a large saute pan, heat 3 Tbsp of olive oil; add garlic and shallots while oil is heating. Cook over medium heat until garlic is toasted. Add red pepper flakes and gently stir. Add clams, white wine, clam juice and chicken stock. Cover and bring to a boil. Turn down to a simmer and let clams open. When clams are open, remove from heat and stir in parsley, lemon zest and tomato mixture.

Place the linguine in pot and toss with clam and tomatoes, or put the linguine into a serving bowl and pour clam and tomato mixture over top.

Roast Clams with coriander, fennel and Meyer lemon
Serves 4

• 1 Tbsp coriander seeds, toasted in oven
• 1 Tbsp fennel seeds, toasted in oven
• 2 Tbsp olive oil
• 1/2 cup shallots, finely chopped
• 2 garlic cloves, finely chopped
• 4 dozen manila or quahog clams, scrubbed
• 1 cup white wine
• 2 bunches baby carrots, peeled and halved lengthwise
• 2 fennel bulbs, thinly sliced
• 2 leeks, white part only, sliced into thin matchsticks
• 1/3 cup Meyer lemon juice
• 2 Tbsp butter
• 3 Tbsp chives, finely chopped
• 3 Tbsp flat leaf parsley, finely chopped
• Salt and pepper, to taste

Preheat oven to 500 degrees. Grind toasted coriander and fennel seeds in a spice grinder or coffee mill until coarsely ground. Place a large, heavy roasting pan over two burners and heat olive oil over medium heat. Add shallots and garlic, stir to cook. Add fennel seeds and coriander seeds, stir to coat. Add clams, white wine, carrots, fennel bulbs and leeks; stir to coat. Place pan in oven, roasting until clams open up, about 10 minutes.

Transfer clams to bowls or platter. Tent platter with foil to keep warm. Put roasting pan back on heat. Add lemon juice. Whisk in butter. Add chives and parsley and season to taste with salt and pepper.

Steamed Clams with chorizo, toasted garlic and rosemary croutons
Serves 4

• 1 loaf Breadzilla rosemary bread
• 7 Tbsp butter
• 2 Tbsp olive oil
• 1 chorizo sausage, sliced into 1/3-inch rounds
• 3 garlic cloves, peeled and thinly sliced
• 2 shallots, thinly sliced
• 1 tsp red pepper flakes
• 2 tsp thyme
• 3 dozen little neck clams
• 1 cup white wine
• 1 cup chicken stock
• 1 cup clam juice
• 3 Tbsp melted butter
• 2 Tbsp Italian flat leaf parsley, chopped
• 1 lemon, juiced
• Salt and Pepper, to taste

Preheat oven to 350 degrees. Cut rosemary bread into 1-inch squares. Melt the butter. In a large bowl, toss rosemary bread with 3 Tbsp melted butter, salt and pepper. Pour bread mixture onto a sheet pan. Bake for 15-20 minutes, or until croutons are crisp and light brown. Do not overcook.

Heat oil in a saute pan. Saute chorizo until crispy. Remove from heat and set aside. In a large saucepot, cook garlic and shallots in remaining butter until they are light brown. Add red pepper flakes, thyme and clams. Stir to coat. Add wine, chicken stock and clam juice. Bring to a boil. Reduce heat and simmer, covered, until clams are opened. Stir in cooked chorizo, parsley and lemon juice. Season to taste with salt and pepper.

Serve in bowl with rosemary bread croutons floating on top.