Clams with Spicy Tomato Broth + Crusty Bread with Garlic Mayonnaise

This recipe was adapted from Bon Appétit!


Garlic Cloves
5 (1 Whole, 4 Thinly Sliced)
1/2 Cup
Extra-Virgin Olive Oil
1/4 Cup plus 3 Tablespoons
Shallots, Thinly Sliced
2 Large
Red Chili (such as Holland or Fresno, Thinly Sliced) or or ½ Teaspoon Crushed Red Pepper Flakes
1 Whole
Tomato Paste
2 Tablespoons
Cherry Tomatoes
2 Cups
Dry White Wine
1 Cup
Littleneck Clams, Scrubbed
Unsalted Butter, Cut into Small Pieces
6 Tablespoons
Chives, Finely Chopped
3 Tablespoons
Country-Style Bread
4 Thick Slices
Kosher Salt
To Taste


Prepare the Garlic Mayo

Prepare 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.

Make your clam base

In a large cast-iron skillet or (other large skillet), heat ¼ cup oil. Add sliced garlic, shallots, and chili 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 your clams

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.

Grill that bread

Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side. Spread garlic mayo on as desired.


Serve clams with toasted bread and reserved garlic mayo.