Dinner

Polenta and Clams: Polenta con le Vongole

Name: Polenta and Clams: Polenta con le Vongole
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 6 servings
Ingredients: 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; 1/2 medium carrot, finely shredded; 3 pounds Cherrystone clams, scrubbed; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 2 cloves garlic, thinly sliced; 4 garlic cloves, thinly sliced; Kosher salt; 1/4 cup extra-virgin olive oil; 1/3 cup extra-virgin olive oil; 1 Spanish onion, cut into 1/4-inch dice; 2 cups polenta; 1 teaspoon red pepper flakes; 1 tablespoon salt; 2 quarts water; 1/2 cup white wine

23 September 2026

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Total Time125 Mins

Serves6

Per Serving$2.42

Photo coming soon

Polentan and Clams: Polenta con le Vongole is a gluten free, dairy free, and pescatarian recipe with 6 servings. One serving contains 491 calories, 12g of protein, and 22g of fat. For $2.42 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals.

Gluten Free Dairy Free Pescatarian Lunch Onions Tomatoes

Method:

1
Bring 2 quarts of water to a boil and add salt.
2
Slowly whisk the polenta into the water in the top section of the double boiler, whisking in 1 direction to avoid creating lumps. Continue whisking, scraping the bottom and corners of the pot, for 5 minutes. When the polenta begins to thicken, cover it, and fit the top of the double boiler into the bottom part of the double boiler. Cook for 90 minutes, stirring every 30 minutes. Once it is ready, turn it out onto a board.
3
Once the polenta is ready for serving, heat the olive oil over medium-high heat in a large frying pan, and add the garlic. Cook until it is golden brown, then add the tomato sauce, wine, and red pepper flakes, and cook for 5 minutes.
4
Add the clams, cover the pan, and cook for 5 minutes, until they all open. Uncover and cook for an additional 5 minutes, discard any that do not open. Season with salt and pepper, to taste.
5
Serve a wedge of polenta on each of 6 heated dinner plates and spoon some of the clam cooking sauce over it. Divide the clams evenly among the plates and season with salt and pepper.
6
In a 3-quart saucepan, heat the olive oil over medium heat.
7
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
8
Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes more.
9
Add the tomatoes and their juice and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt, to taste.
10
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.