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Clams with Spicy Tomato Broth and Garlic Mayo

Clams with Spicy Tomato Broth and Garlic Mayo

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If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.


  • 5 garlic cloves, 1 whole, 4 thinly sliced
  • 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
  • 36 littleneck clams, scrubbed
  • 6 Tbsp. unsalted butter, cut into pieces
  • 3 Tbsp. finely chopped chives
  • 4 thick slices country-style bread

Recipe Preparation

  • 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.

Reviews SectionThis is an amazing grilled clam recipe. I do not eat it with the mayo but love the sauce and sopping it up with grilled sourbread. I also cut the butter in half (3TBLS). You will not be disappointed!AnonymousNew Jersey08/18/19Amazing recipe, used 2 Thai chilies and it was nice heat without overwhelming the dish. Subed cherry stone clams but this would also be great with mussels. Made the mayo and it filled a void in the meal with the acid but definitely didn’t use as much as the recipe calls forOutstanding!! I loved the broth, couldn’t find the chile so I used red pepper flakes instead. Perfect balance of flavors and spiciness. Didn’t make the mayo since I’m not a huge mayo fan.This is amazing. Skipped the mayo - but I'm sure that would add another element to this but didn't need the extra calories. This sauce is simple and really delivers.Sauce was delicious. My husband is on a low sodium diet, so didn't use it with bread, instead put it over spiralized zucchini for me and whole wheat pasta for him. I plan to make the sauce again and perhaps poach a piece of fish in it!AnonymousNorfolk, VA05/26/19


Place your fluke in the refrigerator as soon as possible!

Clam cleaning or “purging”

Sort through clams and discard any already open ones that won't close.

Prepare three large bowls, fill two of them with cool water and add a good amount of salt to each (⅓ cup of salt to 1 gallon of water). Fill the third bowl with water but NO salt this time.

Clean the clams. Put the clams in the first bowl of cool salted water and set them aside for 20 minutes or so. Transfer the clams to the second bowl, making sure to discard any clams that are open (and, of course, discard the dirty water from the first bowl). Set aside for another 20 minutes or so. Using a small brush, scrub the clams clean and transfer them to the last bowl of unsalted water. Allow them another 20 minutes or so. Transfer the clean clams to a tray and cover with a damp towel. (It helps to add some ice to the water bowls to keep them cool alternatively, you can place the bowls in the fridge)

LittleNeck clams

Take them out of the plastic bag for storage. Keep them in a bowl with a damp cloth over the top, or just in the crisper drawer.

If a clam opens up before you cook it, tap it. If it is still alive, it should close. If it does not close when you tap it, discard it.

All the clams should open after you cook them. Discard any clams that are still closed after cooking.

Generally smaller and more deeply colored than regular lemons, Meyer lemons have juice that's more sweet than acidic, like a cross between a lemon and an orange. Even their zest is distinct—flowery more than citrusy—and they work so perfectly with grilled salmon.

Grilling a whole fish doesn’t have to be daunting, especially if you use this turning method to minimize the risk of tearing the skin. Lay the fish horizontally across the grill grate with the top fins toward you and cook. When it's time to turn, wedge two metal spatulas under the fish—one near the tail and the other at the head—then quickly and confidently roll it away from you onto its other side in one fluid motion.

Ingredients Needed for a Steamed Clam Recipe

  • Extra Virgin Olive Oil
  • Yellow Onion
  • Garlic Cloves
  • Crushed Red Pepper Flakes
  • Littleneck Clams (4 to 5 pounds)
  • Diced Tomatoes
  • Kosher Salt
  • Freshly Ground Black Pepper
  • White Wine OR Bone Broth

Clams with Spicy Tomato Broth and Garlic Mayo - Recipes

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Steam open your littleneck clams on the grill with butter, lots of garlic, wine, and cream, then sop up the leftover sauce with bread! I like to grill lemons too to squirt some zing to the clams as I'm eating them. This is a quick recipe that you can do while enjoying being outside with your grill, but you could also do it on the stove if you use a cover for your pan.

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The secret to great spring rolls is adding lots of herbs and an awesome sauce that keeps you dipping. I overload these with basil and mint leaves instead of useless lettuce (okay so there’s a little lettuce in there for that leafy crunch).

Grilled Clams and Sausage in Tomato Broth

Sausage and clams make this a lovely combination of rich and light. Grill the clams right before adding them to the broth so they maintain their tender texture, and transfer them carefully from grill to pot so you don't lose any of their liquid.

Base the number of jalapeno peppers you use on your mood and on who's coming to dinner: One will give you pleasant heat two will really get the party going.

Serve with a crusty baguette or over pasta.

Servings: 6

Prepare the grill. If using a gas grill, preheat the grill to medium-high. If using a charcoal grill, light the charcoal or wood briquettes when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 6 or 7 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Heat 3 tablespoons of the oil with the garlic in a large pot over medium heat for about 2 minutes, until the garlic sizzles steadily and becomes very fragrant. Add the rosemary and cook for about 30 seconds, stirring, until it sizzles and becomes fragrant. Add the chicken broth and clam juice bring to a boil, then reduce the heat so the liquid barely bubbles at the edges.

Drizzle the tomatoes and jalapeno pepper(s) with the remaining tablespoon of oil, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon black pepper.

Place the tomatoes (cut side down), pepper(s) and sausage on the grill. Grill the vegetables for about 6 minutes (if using a gas grill, cook covered), turning them every couple of minutes until the tomatoes and jalapenos brown and start to soften grill the sausages for about 8 minutes, turning them as needed, or until they have browned and are mostly firm (they do not need to be cooked through). Transfer to a large cutting board let cool.

Coarsely chop the grilled tomatoes and jalapeno pepper(s), discarding the pepper seeds, if desired, and cut the sausage crosswise into 1/2-inch pieces. Add all to the broth and cook gently for about 20 minutes, so the sausage finishes cooking through and the tomatoes dissolve into the broth. Discard the garlic season the mixture with salt and pepper to taste. Reduce the heat to low keep warm while you grill the clams.

Just before serving, place the clams on the grill and cook (covered on a gas grill) for 3 to 6 minutes or until they open up completely. Transfer the cooked clams to the broth (being careful not to lose any of their juices) and cook for 1 or 2 minutes, stirring gently, to combine the flavors. Discard any clams that have not opened.

Recipe Summary

  • 1 cup wood chips
  • 2 tablespoons extra-virgin olive oil
  • ⅓ cup chopped shallots
  • 6 garlic cloves, sliced
  • 2 cups chopped, seeded, peeled tomato
  • ½ cup dry white wine
  • 3 thyme sprigs
  • 1 (8-ounce) bottle clam juice
  • 1 ½ pounds littleneck clams
  • 2 pounds mussels, scrubbed and debearded
  • 8 (1/2-ounce) slices French bread baguette
  • Cooking spray
  • 3 tablespoons butter
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh thyme

Soak wood chips in water for 30 minutes drain well.

Preheat grill to medium-high heat.

Place wood chips on hot coals. Place a large Dutch oven on grill rack. Close grill lid heat 2 minutes. Add oil to pan swirl to coat. Add shallots and garlic to pan sauté 2 minutes, stirring frequently. Add tomato close grill lid, and cook 3 minutes. Remove grill lid. Add wine bring to a boil. Cook 5 minutes or until reduced to 2 tablespoons, stirring occasionally. Add thyme, juice, and clams close grill lid, and cook 5 minutes. Remove grill lid. Stir in mussels close grill lid, and cook 5 minutes. Coat bread slices with cooking spray grill 1 minute on each side or until toasted.

Remove clams and mussels from pan using a slotted spoon, reserving cooking liquid in pan discard any unopened shells. Cover clams and mussels keep warm. Discard thyme sprigs. Bring reserved cooking liquid to a boil. Cook 15 minutes or until reduced to 3/4 cup remove from heat. Add butter, parsley, and chopped thyme, stirring until smooth. Return mussels and clams to pan toss to coat. Serve with grilled bread.

Low-carb seafood soup with garlic mayo


  • 2 tbsp 2 tbsp olive oil
  • 1 (4 oz.) 1 (110 g) white onion, chopped white onions, chopped
  • 2 2 garlic clove, crushed garlic cloves, crushed
  • 6 cups 1.4 liters fish broth
  • 1 cup 240 ml white wine
  • 1 1 bay leaf bay leaves
  • 3 (12 oz.) 3 (350 g) tomato, skinned, de-seeded, and chopped tomatoes, skinned, de-seeded, and chopped
  • 1 tsp 1 tsp salt
  • 9 oz. 250 g white fish
  • 20 (2¼ oz.) 20 (65 g) shrimp
  • 16 16 fresh mussels
  • 8 8 scallop scallops
  • 1 &frasl3 oz. 10 g fresh thyme, to decorate
  • ½ ½ lime, sliced, to decorate limes, sliced, to decorate
  • 1 1 egg eggs
  • 1 1 garlic clove garlic cloves
  • ½ ½ lemon, the juice lemons, the juice
  • ¼ tsp ¼ tsp salt
  • 1 cup 240 ml light olive oil

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.


Seafood soup

Garlic mayonnaise

If you are cooking for guests or it's a busy week-night, you can have the base of the soup and the garlic mayonnaise ready ahead of time. Then, add the fish and seafood just a few minutes before serving so that they taste fresh and do not get overcooked.

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Seafood Stew in a Garlicy White Wine & Saffron Broth

Debbie went with Mark and their two puppies to Oak Harbour on Whidbey Island last year where they found this little seafood place they fell in love with. It had mostly deep fried food on the menu, but Debbie spotted a seafood stew and ordered it. She said it was to die for and she ordered it every time they have been there since. Debbie has since had cravings for the stew at home so she set out to re-create the dish. What she came up with ended up being better than the restaurant version. This is her recipe…

This seafood stew has white wine, tomatoes, garlic, clam broth, and saffron for the broth of the stew. Debbie uses prawns, halibut or mahi mahi, and muscles as the seafood, but you could really use any seafood you like. Salmon, clams, any other white fish, or crab. If you use crab, it would be best if you cooked the crab in the shell as that will add to the flavor and also protect the meat, keeping it tender.

Its important to clean and prepare shellfish properly. Muscles need to be “debearded” and dead ones discarded. Debearding is removing the sticky membrane the muscles use to hold onto things. Most come debearded already, but make sure to check anyways. You can tell which ones are dead by checking for muscles that are slightly open then tapping them against another one. If it closes tight, then its alive, if it doesn’t, its dead and it goes in the bin. Clams are treated in a similar manner. Prawns need to be peeled and deveined. Time consuming and somewhat tedious, but a necessary evil and well worth the effort.

This stew is so fragrant on the stove with all that wine and garlic. Debbie says it smells like the ocean in the best way possible. The ocean smell comes from the clam broth. I know that it doesn’t sound too appealing, but its really what makes the broth taste so amazingly salty and savory. Combined with the wine, garlic, tomatoes, and flavored with the saffron, the broth becomes incredibly flavorful. You don’t want to let any of that broth go to waste so Debbie always serves this stew with some crusty bread to soak up all the broth that’s left after all the noodles are gone.

Saffron is the most expensive spice in the world! It’s a good thing that a little bit goes a long way. When its dry, it kind of smells like dusty flowers which is not surprising since it comes from the inside of a special crocus flower. Its flavor and smell is intensified when its added to heat and liquid. It becomes sweetly earthy and adds and incredible depth of flavor to your broth. When you are buying saffron, look for vivid red or orange strands of saffron. Don’t use saffron powder as it’s not the same.

Debbie likes to serve this seafood stew with black bean noodles. They are meaty with a good bite to them and completely gluten free. They also look awesome with the contrast in color!

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An important step in cooking with clams comes before the actual food preparation itself begins. Before anything else happens with clams you have to get rid of the grit. Many times the grit is found both on the inside and the outside of the clams, but it has to all be cleaned off in any case.

The easiest way is to soak the clams in salt water. Make the saltwater by mixing a cup of salt into about three quarts of cold water. Then add the clams and soak for at least a couple of hours or even overnight in the refrigerator. After soaking, scrub the clams well before cooking. Remember that these are still alive so handle gently. If any are cracked or broken, discard.

Steaming is one of the easiest ways of cooking clams, as well as the tastiest, perhaps. You can flavor the liquid with herbs, garlic, and shallots, which can then provide a base for soups, or reduce and thicken it to serve as a sauce.

The following recipe is good for four first-course servings of clams:

1 cup Tamayo Chardonnay
2 teaspoons chopped garlic
2 teaspoons dried red pepper flakes
2 dozen littleneck clams
2 tomatoes
2 green onions
2 tablespoons cilantro
2 tablespoons butter

Mix the wine, garlic, and red pepper together in a six quart pot with a tight-fitting lid.
Bring to a simmer.

Add clams, cover, and allow to simmer 10-15 minutes, until all the clams have opened. Discard any that are not open.

Scoop the clams into a bowl and keep warm.

If the liquid is sandy, pour slowly into another pot, leaving the sand behind. Or you can strain the liquid through a cheesecloth.

Reduce the sauce by boiling for a couple of minutes.

Whisk in 2 tablespoons of cold butter to thicken slightly

Chop two tomatoes, two green onions, the cilantro, and sprinkle over the clams.

Pour the broth over the top of the clams.

Serve this with lots of crusty French bread to soak up the broth. I like pairing this with the Tamayo Chardonnay. The slight fruitiness balances well with the spice of the red pepper.

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