Steamed Clams in Spicy Red Sauce
By Paul Kooiman for Sur La Table
Steamed Clams in Spicy Red Sauce
By Paul Kooiman for Sur La Table
Yield/Serves:
Makes 5 servings
4-5 lbs of clams – manilla or whatever variety is local to you – ideally foraged yourself but not necessary
Olive oil
1 small yellow onion, diced
6 cloves of garlic, smashed
Pinch of saffron, steeped in a small amout of white wine or water
Jarred Calabrian peppers, 1-2 tbs (or more) depending on how spicy you like it
1.5 cups white wine, chardonnay, sauvy b or whatever you’re drinking
1 28 oz can San Marzano tomatoes
1 lemon zested and juiced
4 tbs butter
Salt
Pepper
Parsley, chopped
Olive oil
1 small yellow onion, diced
6 cloves of garlic, smashed
Pinch of saffron, steeped in a small amout of white wine or water
Jarred Calabrian peppers, 1-2 tbs (or more) depending on how spicy you like it
1.5 cups white wine, chardonnay, sauvy b or whatever you’re drinking
1 28 oz can San Marzano tomatoes
1 lemon zested and juiced
4 tbs butter
Salt
Pepper
Parsley, chopped
*this recipe is best when cooked in a large cast iron over an open fire but still comes out great on the stove.
Heat a few tbs of olive oil in a large pan or dutch oven on medium heat. Add the diced onion and sauté until soft, add the smashed garlic cloves, a few pinches of salt and cook for a few mins longer.
Add Calabrian peppers and cook for another minute or two.
Add wine and reduce by 1/3.
Add can of tomatos and rinse can with a little bit of wine or water and add to pan.
Bring to a simmer and break up larger tomatoes with wood spoon or spat Add lemon and saffron, simmer for a few minutes.
Taste and adjust salt, pepper and spice to your liking. Add clams and cover, steam until clams open – discard any that don’t.
Remove lid and stir clams once or twice after they’ve steamed for 5 minutes. Add butter and stir in until melted Garnish with chopped parsley.
Serve over your favorite fresh pasta or in a bowl with lots of broth and grilled bread for dipping
Heat a few tbs of olive oil in a large pan or dutch oven on medium heat. Add the diced onion and sauté until soft, add the smashed garlic cloves, a few pinches of salt and cook for a few mins longer.
Add Calabrian peppers and cook for another minute or two.
Add wine and reduce by 1/3.
Add can of tomatos and rinse can with a little bit of wine or water and add to pan.
Bring to a simmer and break up larger tomatoes with wood spoon or spat Add lemon and saffron, simmer for a few minutes.
Taste and adjust salt, pepper and spice to your liking. Add clams and cover, steam until clams open – discard any that don’t.
Remove lid and stir clams once or twice after they’ve steamed for 5 minutes. Add butter and stir in until melted Garnish with chopped parsley.
Serve over your favorite fresh pasta or in a bowl with lots of broth and grilled bread for dipping