Monday, June 17, 2013

Lentils and Clams

4 TBS olive oil, for sautéing
2 TBS butter
1/2 cup onion, chopped
3 garlic cloves, chopped
1/2 cup celery, chopped fine
1 pint grape tomatoes
1/4 cup white cooking wine, for deglazing
1/4 tsp red pepper flakes
1/2 tsp thyme
2 bay leaves
1/4 cup basil, freshly chopped
salt, to taste
2 cups lentil, cooked
2-8ozs bottles clam broth
1 can whole clams with juice
1 can minced clams with juice


1.  In large skillet, on medium heat add oil and butter.  When butter is melted add onion, garlic, celery and tomatoes.  Sautee for 10-15 mins, stirring.
2.  Add cooking wine, stir. then add pepper flakes, thyme, bay leaves and basil.  Season with salt.
3.  Add lentils, broth and clams, stir.  Cover and simmer for 20-25 mins.

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