Clams with Spicy Tomato Broth and Garlic Mayo
Clams with Spicy Tomato Broth and Garlic Mayo is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Prepare a grill for medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
