Vongole ‐ Jumbo Clams, Homemade Smoked Sausage, Roasted Tomato, Oregano

Ingredients -

2 tbsp Extra virgin olive oil 
1/2 cup Shallots finely chopped 
4 pieces Garlic finely chopped 
1/2 cup Pancetta small dice 
2 tbsp White wine
1 cup Lobster stock 
1/2 cup Smoked sausage
1 kg Clams, top neck
Roast Tomato:
1/2 cup Tomato concasse‐halves
1/2 cup Garlic thinly sliced 
2 tbsp Sugar 
2 tbsp Extra virgin olive oil 
1/2 cup Onion thinly sliced 
2 tbsp White wine 
1/2 cup Thyme sprigs 
1/2 cup Tarragon sprigs
2 pieces Bay leaves 
1/2 cup Parsley sprigs 
1/2 cup Oregano, fresh picked 
2 tbsp Basil oil

Procedure -

Roast Tomato:
Sprinkle the tomatoes with a pinch of sugar.
Lay the thyme, tarragon, bay leaves, parsley and onions in a 2 inch deep hotel pan, add the garlic and wine. Lay the tomatoes on top.
Drizzle/brush with the olive oil and bake slowly in oven at 325F (160C)until tomatoes are "roasted" with very little or no color and the liquids almost evaporated.
Remove all herbs and blend until smooth in a blender.
Clams:
Heat the olive oil and add the pancetta. Allow it to start to render. Add the shallots and garlic and continue to caramelize. Deglaze with the white wine and add the pureed roasted tomato and lobster stock. Add the clams and cover to steam. After a few minutes check the clams. When they start to open add the sausage
quenelles. Finish cooking the clams and season the pot. Arrange the clams in the serving bowl, remove some empty 1/2 shells. Finish with picked oregano and basil oil. serve with garlic bread.