Spicy Clams With Garlicky Toasts

Name: Spicy Clams With Garlicky Toasts
Total time: 20 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1 cup chopped scallions, trimmed, white and green parts (from 2 bunches); 3 garlic cloves, minced, plus 2 whole garlic cloves, peeled; 2 serrano peppers, finely chopped; 1 cup dry white wine; 1 cup chicken broth; 4 pounds littleneck or Manila clams, scrubbed; 1 baguette, split lengthwise, then halved crosswise; ½ cup roughly chopped parsley (from 1 small bunch); 1 cup roughly chopped cilantro leaves and tender stems (from 2 bunches); 1 packed cup small basil leaves (from 1 bunch), preferably Asian basil but Genovese basil is fine; Lemon or lime wedges, for serving

By David Tanis

Total Time: 20 minutes
Rating: 5(188)
Comments: Read comments

There’s nothing more satisfying than a big potful of steamed clams. To say they practically cook themselves is perhaps a slight exaggeration. Yet if your fish cooking skills are wanting, know this: Making clams really is dead simple. Here, they’re paired with lots of herbs and split baguettes. The toasts might seem large, but it’s all part of their appeal. Display them dramatically atop each bowl, before using them to sop up the broth.

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Ingredients

Yield:4 servings

5tablespoons extra-virgin olive oil
1cup chopped scallions, trimmed, white and green parts (from 2 bunches)
3garlic cloves, minced, plus 2 whole garlic cloves, peeled
2serrano peppers, finely chopped
1cup dry white wine
1cup chicken broth
4pounds littleneck or Manila clams, scrubbed
1baguette, split lengthwise, then halved crosswise
½ cup roughly chopped parsley (from 1 small bunch)
1cup roughly chopped cilantro leaves and tender stems (from 2 bunches)
1packed cup small basil leaves (from 1 bunch), preferably Asian basil but Genovese basil is fine
Lemon or lime wedges, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Set a heavy-bottomed soup pot or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add scallions and let sizzle for a minute without browning. Add garlic and peppers, stir and let sizzle for 15 seconds.
Step 2
Add wine and broth, and turn heat to high. Add clams, and clamp on lid. Cook for 7 or 8 minutes, stirring once or twice, until all clams have opened. Turn off heat and keep pot covered.
Step 3
As clams cook, prepare the baguette: Under the broiler, toast the bread cut-side up until it’s golden. Rub the cut side of baguette with a peeled garlic clove and and drizzle each of the four pieces with about ½ tablespoon olive oil.
Step 4
Just before serving, throw parsley, cilantro and basil into the pot and stir well to distribute.
Step 5
Ladle clams and broth into big soup bowls. Serve with garlic toasts for sopping and lemon wedges. For a dramatic presentation, set a single long toast atop each bowl.

Ratings

5 out of 5

188 user ratings

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Comments

Muffy Duffy5 years ago

If you've not cooked clams before much, you might want to read this note. Make sure you scrub your clams before cooking, they can be super sandy and it will ruin your broth. I soak them is room temp water for 10 minutes or so and then scrub under running water to get sand off before steaming. Also, clams need to breath, so don't close them in a plastic bag between purchase and cooking. You can cover them with a damp towel in a bowl if you need to refrigerate for a length of time before cooking.

Maureen5 years ago

The flavors were wonderful. However, I never cook any mussels or clams according to recipes. The moment they open, I remove them to a warm stoneware bowl.

skyandstars5 years ago

Agree with Maureen, if you leave all of the clams in the pan until the last one opens, you will have overcooked the majority of them. Overcooked clams are rubbery. I cover the pan with a lid and peek every few minutes until the first one opens, then I check more frequently, removing each one that has opened to a warm bowl. The clams can be returned to the warm broth to rewarm just before serving. Yum!

RHP4 months ago

This was delicious and herbaceous! So flavorful. I used canned clams so there was a lot of broth in the pot. We ate it with the bread, as instructed in the recipe and then I boiled vermicelli noodles in the leftover broth and clams. It made a tasty pasta dish!

David Shepherd5 months ago

3 links of hot Italian sausage, sliced into coins, cooked in the pan to render fat prior to saute, meat removed, back in at end of prep to braise a bit longer; added 3 tbsp unsalted butter and evoo to the rendered fat, and red pepper flakes, then to the sautee; doubled the garlic; jalapenos in place of habeneros; halved the chx stock, added 1/2 cup clam juice; skipped the basil. Terrific.

David Shepherd11 months ago

I used jalapeno and fresno chiles, finely sliced; more garlic (five+ hefty cloves); half a thinly shaved fennel bulb (which hit the pan first); a mix of parsley, cilantro, basil and apple mint (the mint shined); and a final garnish of roughly chopped, seared bacon. For the bread, thick slices of ciabatta, painted with butter and evoo, toasted on the grill, then while hot, dusted with roasted garlic powder and fresh-ground black pepper. Grilled corn as a side. Yeah.

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