Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou
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.
- 4 servings
- 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
- 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.
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