Marinated Heirloom Tomato & Clam Panzanella Salad

Serves 6-8 people


For the Clams:

5 pounds Little Neck Clams

¼ cup EVOO

½ bunch Parsley stems

4 cloves garlic, crushed

1 lg. shallot, rough chopped

1 T. black Peppercorns

4 cups White cooking wine


For the Panzanella Salad:

6 cups old crusty, lightly toasted, peasant-style sour dough bread, cut into 1-inch cubes

4 large Heirloom tomatoes, cut into large chunks

¾ cups European Cucumber, seeded and sliced

½ cup red onion, thinly sliced

Zest of 2 lemons

10 large leaves basil, chopped

1 T. Chives, chopped