
Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
25 mins
Harissa, a smoky and spicy pepper paste from Tunisia, gives these clams an extra kick and extremely flavorful. How spicy your harissa is will depend on the brand you use as some come spicier than others. Add more if you don't find it spicy enough or scale back a little if you don't love a ton of heat. Either way this deeply aromatic sauce will make your clams pop!
Want more clam recipes? Try our Linguine and Clams!
Have you made this yet? Let us know how it went in the comments below!
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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 cup
water
- 4 lb.
littleneck clams (about 10-12 per pound)
- 1/2 cup
parsley leaves and stems, roughly chopped
Crusty bread, for serving
Directions
- Step 1In 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 2Carefully 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 3Add clams, cover, and adjust heat to maintain an active simmer. Cook until most of the clams open, 7 to 9 minutes.
- Step 4Ladle into serving bowls, discarding any unopened clams, and sprinkle with parsley leaves. Serve with bread.
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