STEAMED CLAMS WITH MISO AIOLI AND HARISSA

Steamed Clams with Miso Aioli and Harissa image

Provided by Ivy Manning

Yield Makes 4 servings

Number Of Ingredients 18

Miso aioli:
1/4 cup mayonnaise
1 garlic clove, minced
4 tablespoons fresh lemon juice
1 tablespoon yellow miso
1 tablespoon canola oil
Clams:
1 10-ounce loaf sourdough bread, cut into 1-inch-thick slices
3 garlic cloves, peeled, divided
1 tablespoon extra-virgin olive oil
3/4 cup sliced shallots
2 pounds Manila clams, scrubbed, rinsed, drained
3/4 cup dry white wine
1 8-ounce bottle clam juice
3 tablespoons chopped fresh Italian parsley
2 tablespoons yellow miso
Harissa powder
Ingredient info: Harissa powder is a spice blend sold at Middle Eastern markets and at wholespice.com. if unavailable, combine 2 teaspoons ground coriander; 1 1/2 teaspoons ground ancho chiles; 1 teaspoon each garlic powder, paprika, and cumin; 1/2 teaspoon salt; and 1/4 teaspoon cayenne pepper.

Steps:

For miso aioli:
Whisk first 4 ingredients in small bowl. Slowly whisk in oil. Season aioli with freshly ground black pepper; reserve.
Clams:
Preheat oven to 375°F. Rub bread with 1 garlic clove. Place on baking sheet; bake until crisp, 12 to 15 minutes. Wrap in foil; reserve.
Thinly slice 2 garlic cloves. Heat oil in medium pot over medium-high heat. add shallots; sauté 3 minutes. add garlic; stir 45 seconds. Add clams, wine, and clam juice. Cover; simmer until clams open, 4 to 5 minutes (discard any unopened clams).
Stir parsley and miso into cooking liquid. Divide clams and liquid among bowls. Top each with 1 tablespoon aioli; sprinkle with harissa. Serve with bread.