Clams with Spicy Tomato Broth and Garlic Mayo

Ingredients for Clams with Spicy Tomato Broth and Garlic Mayo

• 1/2 limão

• 5 garlic cloves, 1 whole, 4 thinly sliced

• 80g mayonnaise

• Sal kosher

• 60ml plus 3 tablespoons extra-virgin olive oil

• 2 large shallots, thinly sliced

• 1 red chilli (such as Holland or Fresno), thinly sliced, or 1/2 teaspoons crushed red pepper flakes

• 2 colheres de sopa de extrato de tomate

• 475ml cherry tomatoes

• 240ml de vinho branco seco

• 36 littleneck clams, scrubbed

• 6 colheres de sopa de manteiga sem sal, cortada em pedaços

• 3 colheres de sopa de cebolinha finamente picada

• 4 thick slices country-style bread

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.

Place a large cast-iron skillet on grill and heat 60ml oil in skillet. Add sliced garlic, shallots, and chilli 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 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.

Meanwhile, drizzle bread with remaining 3 tablespoons oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.

Serve clams with toasted bread and reserved garlic mayo.

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