Name: Harissa Clams
Prep time: 5 min
Total time: 25 min
Yield: 4 serving(s)
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

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.