Spicy Clams With Garlicky Toasts
There’s nothing more satisfying than a big potful of steamed clams. To say they practically cook themselves is perhaps a slight exaggeration. Yet if your fish cooking skills are wanting, know this: Making clams really is dead simple. Here, they’re paired with lots of herbs and split baguettes. The toasts might seem large, but it’s all part of their appeal. Display them dramatically atop each bowl, before using them to sop up the broth.
- Serves: 4 persons
- 5tablespoons extra-virgin olive oil
- 1cup chopped scallions, trimmed, white and green parts (from 2 bunches)
- 3garlic cloves, minced, plus 2 whole garlic cloves, peeled
- 2serrano peppers, finely chopped
- 1cup dry white wine
- 1cup chicken broth
- 4pounds littleneck or Manila clams, scrubbed
- 1baguette, split lengthwise, then halved crosswise
- ½cup roughly chopped parsley (from 1 small bunch)
- 1cup roughly chopped cilantro leaves and tender stems (from 2 bunches)
- 1packed cup small basil leaves (from 1 bunch), preferably Asian basil but Genovese basil is fine
- Lemon or lime wedges, for serving
Step 1Set a heavy-bottomed soup pot or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add scallions and let sizzle for a minute without browning. Add garlic and peppers, stir and let sizzle for 15 seconds.
Step 2Add wine and broth, and turn heat to high. Add clams, and clamp on lid. Cook for 7 or 8 minutes, stirring once or twice, until all clams have opened. Turn off heat and keep pot covered.
Step 3As clams cook, prepare the baguette: Under the broiler, toast the bread cut-side up until it’s golden. Rub the cut side of baguette with a peeled garlic clove and and drizzle each of the four pieces with about 1/2 tablespoon olive oil.
Step 4Just before serving, throw parsley, cilantro and basil into the pot and stir well to distribute.
Step 5Ladle clams and broth into big soup bowls. Serve with garlic toasts for sopping and lemon wedges. For a dramatic presentation, set a single long toast atop each bowl.