Ingredients
1 tbsp olive oil
3 large garlic cloves, minced
1/2 cup canned crushed tomatoes with added, puree
1/2 cup fish stock or bottled clam juice
1 tsp dried oregano, crumbled
36 littleneck clams, scrubbed
1 minced fresh parsley
Directions
Heat oil in heavy large skillet over medium heat. Add garlic and
saute 1 minute. Add crushed tomatoes, fish stock, and oregano; bring
to boil. Add clams, cover and cook until clams open, about 7 minutes.
Discard any clams that do not open. Divide clams and sauce among
bowls. Sprinkle with parsley and serve immediately. Note: original
recipe called for 1/4 cup olive oil. Cutting back doesn't affect
taste, just nutritional value.
Servings: 4 servings
Clams Posilipo (Hh) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Written recipes as an idea can be observed back into the distant past, in truth as far back as the Egyptians, and maybe even further. Interesting though that maybe, in the main part, these old cook books were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe found, according to food historians is a collection of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. During the time of the Romans a roman called Apicius created a few scripts detailing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the cooks of Roman times were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs such as thyme, fennel and dill. Over the next few hundred years, the families of Europe competed to serve up the most extravagent meals, and as a result the best cooks and their recipe collections could command a high salary. Even so, it wasn`t until the nineteenth century the formal cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, cookbooks were highly popular as a result of increased literacy, more leisure time and having more money to spend. The arrival of TV gave us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Clams Posilipo (Hh) recipe.
