Clams With Spicy Tomato Broth and Garlic Mayo
by Andy Baraghani
dinner
Yield: 4 servings
Ingredients
You have 4 of 14
produce
- ✓5 clovesgarlic(1 whole, 4 thinly sliced)
- ○2 cupscherry tomatoes
- ○1red chile(thinly sliced)
- ✓1/2lemon
- ○2 largeshallots(thinly sliced)
- ○3 tbspchives(finely chopped)
protein
- ○36littleneck clams(scrubbed)
dairy
- ○6 tbspunsalted butter(cut into pieces)
grain
- ○4 thick slicescountry-style bread
pantry staple
- ○1/4 cup plus 3 Tbspextra-virgin olive oil
- ✓2 tbsptomato paste
- ✓1/2 cupmayonnaise
- ○kosher salt
other
- ○1 cupdry white wine
Instructions
- Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.
- Place a large cast-iron skillet on grill and heat ¼ cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
- Add clams and butter to skillet and cover (if you don’t have a lid that fits, use a sheet of foil). Cook until clams have opened, 6–10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don’t open. Sprinkle with chives.
- Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
- Serve clams with toasted bread and reserved garlic mayo.
My notes
If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.