Catalplana Serves 6

Scrub clams well in cool water, pile in large deep kettle, add cold water, salt and cornmeal, which acts as an irritant that forces the clams to purge themselves of grit. Let stand in cold water one hour. Meanwhile, prepare the sauce: stir-fry the onions, garlic, and green pepper in oil in large heavy skillet over moderate heat 8-10 min until limp and golden. Add Bay leaf, tomatoes and their juice. Break up any large clumps of tomatoes, bring mix to simmer, cover and cook slowly for 30 min. Add tomato sauce, prosciutto, smoked ham, and pepperoni, re-cover, and cook 30 min longer. (Can be made 2 days ahead) To assemble catalplana, spoon half mix into the bottom of a 15″or larger catalplana (or large heavy kettle with tight fitting lid) Bring to simmer over moderate heat. Arrange clams on to and spoon in remaining sauce. Cover and cook 10 min over moderate–no peeking. Open and pour in wine; scatter parsley over and stir. Recover and cook15-20min until clams open–discard any that do not. Carry to table, open and ladle into bowls. Serve with crusty bread.

Clams 4 doz small
Water 2 gal cold
Salt 3T
Cornmeal 2T
Onion 3 med Spanish, peeled and sliced thin
Garlic 3 large, minced
Pepper, Green 2 large cut in thin strips
Olive Oil 0.25c
Bay Leave 1 large, crumbled
Tomato 1lb water pack can
Prosciutto 2oz lean, cubed
Tomato Sauce 8oz
Ham 0.25lb smoked, cubed
Sausage 0.25lb chorizo or pepperoni
Wine, White 0.5c
Parsley 0.25c