Harissa Clams

 


Harissa Clams

Ingredients

2 tbsp. extra-virgin olive oil

1 small red onion, diced (about 1/2 cup)

Kosher salt

Freshly ground black pepper

2 small garlic cloves, thinly sliced

1 tbsp.  harissa, depending on heat preferences

1 (28-oz.) can crushed tomatoes 

1 c. water

4 lb. littleneck clams (about 10-12 per pound)

1/2 c.  parsley leaves and stems, roughly chopped

Crusty bread, for serving

Directions

Step 1 In a deep-sided skillet or a Dutch oven over medium-high heat, heat oil until shimmering. Add onion, season with salt, and stir occasionally until they start to soften and become translucent in color, about 4 minutes, lowering heat if they start to brown. Add garlic and harissa, stirring until fragrant, about 30 seconds. 

Step 2 Carefully pour in tomatoes and their juices, and water — watch out for splattering! Bring to a boil, reduce to a simmer, and season with salt and pepper. 

Step 3 Add clams, cover, and adjust heat to maintain an active simmer. Cook until most of the clams open, 7 to 9 minutes. 

Step 4 Ladle into serving bowls, discarding any unopened clams, and sprinkle with parsley leaves. Serve with bread.

 

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