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Il Mulino New York in Wainscott has added outdoor dining and catering to its list of offerings. Here, they share their recipe for Clams Posillipo with Purist.
The beautiful new outdoor dining space at Il Mulino New York in Wainscott. Photo by Quentin Bacon.
Clams Posillipo from Il Mulino. Photo by Ryan Struck.

Il Mulino Clams Posillipo
Serves: 4
Time: 20 minutes

1 Tbsp. extra-virgin olive oil
3 garlic cloves, chopped
2 large, ripe organic tomatoes, chopped
½ cup clam stock
1 tsp. dried oregano, crumbled
36 littleneck clams, scrubbed
1 Tbsp. chopped fresh parsley (more as needed for garnish)
1 small dried pepperoncini pepper (optional)

For toasted garlic bread:
3 Tbsp. extra-virgin olive oil
6 garlic cloves, chopped
¼ cup chopped fresh oregano leaves
1 loaf of Italian bread

Clams Posillipo preparation:
Heat oil in a large heavy skillet over medium heat. Add garlic and sauté for 1 minute. Add chopped tomatoes, clam stock and oregano. Bring to a boil. Add clams, cover and cook until clams open (about 7 minutes).

Discard any clams that do not open. Reduce the sauce for 2 minutes then add parsley. Divide the clams and sauce among the four bowls. Sprinkle with parsley and serve immediately. Add the dried pepperoncini pepper for a bit of spice.

Garlic bread preparation:
Preheat oven to 450°. Heat oil in a small saucepan over medium heat. Add garlic and oregano and sauté. Slice loaf of bread into 8 pieces then place on a baking sheet. Brush each slice with the garlic mixture. Bake 10-15 minutes. Serve each dish with 2 slices of toasted garlic bread.

Il Mulino New York, 108 Wainscott Stone Rd., Wainscott, 631.658.9123, ilmulino.com