CLAMS PEPERONATA

PG tested

The shells on clams should be tightly closed. If you’re not using them immediately, store in the refrigerator, covered with a wet towel to keep them moist.

Make the sauce before you go to bed, and all you’ll have to do at mealtime is heat it up and throw in the clams. Dinner in 15 minutes. ½ cup olive oil 2 cups chopped white or yellow onion

2 medium cloves garlic, chopped

8 cups sliced sweet red

peppers

1 pound chopped fresh tomatoes or 15-ounce can diced tomatoes, with liquid ½ teaspoon oregano Salt 24 littleneck or middleneck clams, rinsed well

Cooked rice or pasta of your choice

In Dutch oven, heat olive oil over medium heat. Add onions.

Cook, stirring until onions are soft but not brown. Add garlic and cook for a few seconds. Add peppers, tomatoes, oregano and salt to taste. If using fresh tomatoes, add ½ cup water.

Bring mixture to simmer, cover and simmer gently for about 1 hour or until peppers are cooked down and silky and tender. Stir occasionally. Sauce can be refrigerated at this point or continue with dish.

Pour pepper mixture into a large frying pan. Reheat mixture to a simmer, then nestle clams into sauce. Cover and simmer for 10 to 15 minutes or until all clams open. Serve clams with sauce over cooked rice or pasta.

Serves 4.

— “Carolina Catch: Cooking North Carolina Fish and Shellfish From Mountains to Coast” by Debbie Moose (University of North Carolina Press, April 2018, $35)