Best Steamed Clams With Miso Aioli And Harissa Recipes

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

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.

Steamed Clams image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

6 dozen fresh clams (littlenecks or middlenecks, your choice)
3 tablespoons grapeseed oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)

Steps:

Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.