Braised Clams In Parsley Broth Peas And Bruschetta With Tomatoes And Fried Capers Recipes

CLAMS WITH SPICY TOMATO BROTH AND GARLIC MAYO

Clams with Spicy Tomato Broth and Garlic Mayo image

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.

Provided by Andy Baraghani

Categories Bon Appétit Dinner Clam Seafood Shellfish Tomato Mayonnaise Chile Pepper White Wine Soy Free Peanut Free Dairy Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 lemon
5 garlic cloves, 1 whole, 4 thinly sliced
1/2 cup mayonnaise
Kosher salt
1/4 cup plus 3 Tbsp. extra-virgin olive oil
2 large shallots, thinly sliced
1 red chile (such as Holland or Fresno), thinly sliced, or 1/2 tsp. crushed red pepper flakes
2 Tbsp. tomato paste
2 cups cherry tomatoes
1 cup dry white wine
36 littleneck clams, scrubbed
6 Tbsp. unsalted butter, cut into pieces
3 Tbsp. finely chopped chives
4 thick slices country-style bread

Steps:

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.

CLAMS IN BROTH

Clams in Broth image

Provided by Michael Schlow

Categories Garlic Herb Shellfish Backyard BBQ Seafood Clam Grill/Barbecue

Yield Makes 10 servings

Number Of Ingredients 11

Ingredients

1 cup extra-virgin olive oil, plus extra for bread
2 1/2 garlic cloves, thinly sliced
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons red pepper flakes
6 pounds small (less than 2 inches wide) hard-shelled clams such as littlenecks or cockles, scrubbed
1 1/4 cup white wine
1 tablespoon fresh thyme leaves
2 loaves rustic Italian bread, sliced into 1-inch-thick pieces
1/2 cup extra-virgin olive oil
1/4 cup fresh Italian flat-leaf parsley, coarsely chopped

Steps:

Cook clams:
In 5- to 6-quart heavy pot over moderate heat, heat oil until hot but not smoking. Add garlic and sauté until golden brown, about three minutes. Add salt, pepper, and pepper flakes, and sauté until fragrant, about 1 minute. Increase heat to moderately high and add clams, white wine, 1 1/4 cups water, and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes. Discard clams that do not open after 8 minutes.
While clams cook, grill bread:
Preheat grill (high heat).
Brush bread slices with olive oil on both sides and grill, flipping once, until golden brown and crispy, about 4 minutes per side. (Alternately, bread may be toasted in broiler until golden brown and crispy.) Keep warm.
When clams are cooked, stir in parsley. Serve clams with grilled bread.

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