Spicy Clams With Garlicky Toasts

Name: Spicy Clams With Garlicky Toasts
Total time: 20 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1 cup chopped scallions, trimmed, white and green parts (from 2 bunches); 3 garlic cloves, minced, plus 2 whole garlic cloves, peeled; 2 serrano peppers, finely chopped; 1 cup dry white wine; 1 cup chicken broth; 4 pounds littleneck or Manila clams, scrubbed; 1 baguette, split lengthwise, then halved crosswise; ½ cup roughly chopped parsley (from 1 small bunch); 1 cup roughly chopped cilantro leaves and tender stems (from 2 bunches); 1 packed cup small basil leaves (from 1 bunch), preferably Asian basil but Genovese basil is fine; Lemon or lime wedges, for serving

By David Tanis

Total Time: 20 minutes
Rating: 5(177)
Notes: Read community notes

There’s nothing more satisfying than a big potful of steamed clams. To say they practically cook themselves is perhaps a slight exaggeration. Yet if your fish cooking skills are wanting, know this: Making clams really is dead simple. Here, they’re paired with lots of herbs and split baguettes. The toasts might seem large, but it’s all part of their appeal. Display them dramatically atop each bowl, before using them to sop up the broth.

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Ingredients

Yield:4 servings

5tablespoons extra-virgin olive oil
1cup chopped scallions, trimmed, white and green parts (from 2 bunches)
3garlic cloves, minced, plus 2 whole garlic cloves, peeled
2serrano peppers, finely chopped
1cup dry white wine
1cup chicken broth
4pounds littleneck or Manila clams, scrubbed
1baguette, split lengthwise, then halved crosswise
½ cup roughly chopped parsley (from 1 small bunch)
1cup roughly chopped cilantro leaves and tender stems (from 2 bunches)
1packed cup small basil leaves (from 1 bunch), preferably Asian basil but Genovese basil is fine
Lemon or lime wedges, for serving

Ingredient Substitution Guide

Preparation

Step 1
Set a heavy-bottomed soup pot or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add scallions and let sizzle for a minute without browning. Add garlic and peppers, stir and let sizzle for 15 seconds.
Step 2
Add wine and broth, and turn heat to high. Add clams, and clamp on lid. Cook for 7 or 8 minutes, stirring once or twice, until all clams have opened. Turn off heat and keep pot covered.
Step 3
As clams cook, prepare the baguette: Under the broiler, toast the bread cut-side up until it’s golden. Rub the cut side of baguette with a peeled garlic clove and and drizzle each of the four pieces with about ½ tablespoon olive oil.
Step 4
Just before serving, throw parsley, cilantro and basil into the pot and stir well to distribute.
Step 5
Ladle clams and broth into big soup bowls. Serve with garlic toasts for sopping and lemon wedges. For a dramatic presentation, set a single long toast atop each bowl.

Ratings

5 out of 5

177 user ratings

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Private Notes

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Cooking Notes

Muffy Duffy4 years ago

If you've not cooked clams before much, you might want to read this note. Make sure you scrub your clams before cooking, they can be super sandy and it will ruin your broth. I soak them is room temp water for 10 minutes or so and then scrub under running water to get sand off before steaming. Also, clams need to breath, so don't close them in a plastic bag between purchase and cooking. You can cover them with a damp towel in a bowl if you need to refrigerate for a length of time before cooking.

Maureen4 years ago

The flavors were wonderful. However, I never cook any mussels or clams according to recipes. The moment they open, I remove them to a warm stoneware bowl.

skyandstars4 years ago

Agree with Maureen, if you leave all of the clams in the pan until the last one opens, you will have overcooked the majority of them. Overcooked clams are rubbery. I cover the pan with a lid and peek every few minutes until the first one opens, then I check more frequently, removing each one that has opened to a warm bowl. The clams can be returned to the warm broth to rewarm just before serving. Yum!

JFK4 years ago

Over cooked shellfish is a disaster. Ideally have a clear lid and just as the clams begin to open, remove them with a slotted spoon or spider and set in a bowl. Repeat until they all open. They will be noticeably tender, not like pencil erasers.

Jen in Astoria4 years ago

Also works with black or green mussles.

Ellen Brown4 years ago

While the recipe is correct, and calls for littleneck clams, in the intro copy is says quahogs. As a Rhode Islander I can tell you the only thing to do with those behemoth clams is to make chowder (preferable Rhode Island clear chowder) or chop the meat for "stuffies." You'd never steam a quahog!

Chez Sue4 years ago

Made this tonight and it was so delicious! As others mentioned, to avoid over cooking and eating rubbery clams, make sure to watch and remove the clams as they begin to open. I placed them in a separate bowl as they started to open and dumped them all back in towards the end and removed the pot from the heat. I also made a side of pasta to complement the dish. I will definitely make this again.

Rita4 years ago

The clams in the picture are way over cooked. They will taste like hockey pucks if you cook them this long. The instant they open, they are done.

Jojo4 years ago

Perfect dish for outdoor gathering. Taste is delightful, broth is exquisite and the clams and toast, divine. Excellent recipe. Will make again and again.

Kathleen O'Rourke5 months ago

I did not have a bunch of the ingredients. So I used red pepper flakes instead of serranos, onions instead of green onions. Cockles (they were wild and so delicious) instead of clams. No cilantro or basil, but parsley from the garden. It all worked great and was exceptionally delicious with the garlic rubbed and drizzled baguettes. Oddly, even though I clearly needed to go to the store—I did have fresh baguette. :-) Scrub clams and soak a few hours in salt water. 2T salt in water to cover

pmw806 months ago

Delicious I made it as written except using a mix of Manila and littleneck clams and removed them from theheat as soon as they open. One of the best clam dishes I have ever made.

BabsDee1 year ago

Used 2 cups white wine, omitted broth. Needs more serrano pepper. Tasty broth. Remove clams as they open. Tasty. Served with GF baguette.

Elizabeth3 years ago

This was great. As other readers noted, the clams were overcooked after 8 minutes, so it’s best to watch carefully and take them out as soon as they open. Also, I don’t think the recipe needed the full cup of stock. It diluted the broth too much, and some of the clam flavor was lost. Next time, I’ll use just the cup of wine. There are plenty of juices from the clams to have a nice broth.

James3 years ago

A tasty recipe but the 3rd best way to prepare hard shell clams -open with a sharp knife, easier then oysters and tastier. a drop of red hot tabasco or lemon if you need something. - For the lazy put on the grill take off as still as they will ope and delicious

Midori4 years ago

Take clams out as soon as it opens, in as little as 1 to 2 minutes. Great taste.

Glenn4 years ago

I loved the fresh herby flavor but the quantity of herbs (2 and 1/2 cups combined parsley, cilantro and basil) overpowered the dish for me. Way too much green. Next time, I'll cut them in half.

V4 years ago

A bit too spicy with 2 Serrano

angelique4 years ago

Add 4 tbsp butter to the olive oil and garlic, skip the cilantro, put up a pot of salted water to boil and cook pasta al dente, and you have fabulous clams and spaghetti. Add the clams in the last 5-10 minutes, and toss the pasta into the broth. voila!

Nancy4 years ago

Recipe was delicious and quick. I used a pepper from the garden that was plenty spicy and a few shakes of red pepper flakes. The clams, toast and a salad made a fine summer meal.

Pat4 years ago

OK - I see suggestions for purging that are all different - ice water or salty water or water with flour or cornmeal. Which is best?

Elaine4 years ago

My sure-fire method: Cover with tap water plus a generous handful of CORNMEAL, mix well, then cover and put in the fridge till you're ready to cook. When you're ready, scrub them off. (My next step: Throw them on a hot grill, cover for two minutes, then check every 30 seconds and remove them as they open. Try to save the juices as you remove them. Soooo good.)

catherine4 years ago

Would leave out basil and add more parsley instead

VKO4 years ago

Made this with jalapeño rather than serrano based on availability. Not very spicy to our tastes. Also, the basil overwhelmed the other herbs, and the garlic underwhelmed.

M2C4 years ago

Scrubbing sand from the clams is definitely a must, but just as important is purging them—especially if you’re using traditional steamer clams (occasionally known as Ipswich (after the town in MA) To purge: after scrubbing place clams into a big bowl of ice water for 30-45 min. During this time, the clams will open and rid themselves of any internal sand. Once done, cook as you will.

John D.4 years ago

Quahogs are fine but not the large ones. Just don't overcook.

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