Ingredients: |
Ingredients: ½ lemon 5 garlic cloves, 1 whole, 4 thinly sliced ½ cup mayonnaise Kosher salt ¼ cup plus 3 Tbsp. extra-virgin olive oil 2 large shallots, thinly sliced 1 red chile (such as Holland or Fresno), thinly sliced, or ½ tsp. crushed red pepper flakes 2 Tbsp. tomato paste 2 cups cherry tomatoes 1 cup dry white wine 36 littleneck clams, scrubbed 6 Tbsp. unsalted butter, cut into pieces 3 Tbsp. finely chopped chives 4 thick slices country-style bread
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Directions: |
Directions: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 ¼ cup oil in skillet. Add sliced garlic, shallots, and chile 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 Tbsp. 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. |