Clams with Spicy Tomato Broth and Garlic Mayo
Succulent littleneck clams steamed in a spicy tomato and white wine broth, served with grilled country bread and homemade garlic-lemon mayonnaise. A perfect blend of seafood, heat, and rich flavors.
Ingredients
- •½ whole lemon
- •5 cloves garlic
- •½ cup mayonnaise
- •1 to taste Kosher salt
- •¼ cup extra-virgin olive oil
- •2 whole shallots
- •1 whole red chile
- •2 Tbsp tomato paste
- •2 cups cherry tomatoes
- •1 cup dry white wine
- •36 pieces littleneck clams
- •6 Tbsp unsalted butter
- •3 Tbsp chives
- •4 slices country-style bread
Cooking Instructions
- 1.
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.
5 min
- 2.
Place a large cast-iron skillet on grill and heat 1/4 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.
10 min
- 3.
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.
10 min
- 4.
Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
6 min
- 5.
Serve clams with toasted bread and reserved garlic mayo.
2 min
