Clams with Spicy Tomato Broth and Garlic Mayo
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1 cup dry white wine
- 2 cups cherry tomatoes
- kosher salt
- 1/2 cup mayonnaise
- 2 tbsp. tomato paste
- 1/2 lemon
- 2 large shallots, thinly sliced
- 5 garlic cloves, 1 whole, 4 thinly sliced
- 1/4 cup plus 3 tbsp. extra-virgin olive oil
- 1 red chile (such as holland or fresno), thinly sliced, or 1/2 tsp. crushed red pepper flakes
- 36 littleneck clams, scrubbed
- 6 tbsp. unsalted butter, cut into pieces
- 3 tbsp. finely chopped chives
- 4 thick slices country-style bread
- Carbohydrate 1 g(0%)
- Cholesterol 4 mg(1%)
- Fat 3 g(4%)
- Fiber 0 g(1%)
- Protein 1 g(2%)
- Saturated Fat 1 g(4%)
- Sodium 47 mg(2%)
- Calories 34
Preparation 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 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. 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.
Preparation 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 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. 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.
