Skill required: Experienced cook
2 tablespoons olive oil
1 onion, minced
1 leek (white & green parts only), well washed & minced
4 cloves garlic, minced
2 tablespoons tomato paste
4 tomatoes, peeled, seeded & chopped, with juice reserved
1 head baby bok choy, cleaned & chopped
8 new potatoes, cooked until tender and quartered
1 teaspoon minced fresh thyme leaves
1 teaspoon hot red pepper flakes
1/2 cup white wine
3 cups chicken stock or canned broth
salt and freshly ground pepper
1. Place a large wide casserole over medium heat and add olive oil.
2. Add onion, leek and garlic and sauté until tender.
3. Add tomato paste, chopped tomatoes and any juice.
4. Reduce heat to low and simmer 5 minutes.
5. Add clams, bok choy, potatoes, thyme and hot pepper flakes and cook an additional 5 minutes.
6. Add wine and chicken stock.
7. Cover, increase heat to medium and simmer until clams open and bok choy is tender, 2 - 3 minutes.
8. Season with salt and pepper to taste.
9. Serve immediately.
Yield: 4 servings.
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