SPICY CLAMS WITH GARLICKY TOASTS

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Spicy Clams With Garlicky Toasts image

Categories     Shellfish

Number Of Ingredients 12

5 tablespoons Extra-virgin olive oil
1 cup Chopped scallions, trimmed, white and green parts (from two bunches)
3 Garlic cloves, minced, plus 2 whole 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
1/2 cup Roughly chopped parsley (from one small bunch)
1 cup Roughly chopped cilantro leaves and tender stems
1 cup Packed small basil leaves (from one bunch)
6 Lemon or lime wedges for serving

Steps:

  • 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.
  • 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.
  • 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 1/2 tablespoon olive oil.
  • Just before serving, throw parsley, cilantro and basil into the pot and stir well to distribute.
  • 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.

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