STEAMED CLAMS WITH SMOKY HARISSA-CUMIN TOMATO SAUCE

Steamed Clams with Smoky Harissa-Cumin Tomato Sauce image

Provided by Priya Krishna

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

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3 tablespoons olive oil
2 leeks, just the white parts, sliced
2 cloves garlic, smashed
Kosher salt
2 tablespoons harissa
1 teaspoon cumin seeds
Zest of 1 small lemon
One 28-ounce can crushed tomatoes
50 littleneck clams, scrubbed
Crusty bread, for serving
Roughly chopped cilantro, for garnish

Steps:

Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the leeks and garlic. Season with salt and cook, stirring occasionally and breaking apart the garlic with a wooden spoon, until the leeks soften, 3 to 4 minutes-don't let the garlic or the leeks char. Add the cumin seeds and cook, stirring, for a little less than a minute, just to toast. Stir in the harissa and lemon zest, then add the crushed tomatoes and 1 cup of water. Turn the heat up to high, bring to a boil and let boil just until the sauce thickens and reduces slightly, a minute or two. Add the clams, cover and let steam until most of the clams are opened up, 5 to 8 minutes (the stragglers will open in the residual heat). Discard any clams that are still sealed shut.
Toast bread, if desired, to serve alongside. Top the clams with cilantro.