Clams in a Spicy Tomato Broth with Duke's Garlic Mayo
INGREDIENTS
For the Garlic Duke's Mayo Sauce
- ½ lemon, zested and juiced
- 2 garlic cloves, grated
- ½ cup Duke's mayonnaise
- 2 Tbsp. finely chopped chives
- Kosher salt and pepper to taste
For the Clams
- 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
- 3 Tbsp. tomato paste
- 2 cups cherry tomatoes, halved
- 1 cup dry white wine
- 48 littleneck clams, scrubbed (2 dozen per person)
- 6 Tbsp. unsalted butter, cut into pieces
- 3 Tbsp. finely chopped chives
- Pinch of red pepper flakes, optional
- Thick slices of country-style bread
INSTRUCTIONS
- Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic cloveS into bowl and mix in Duke's mayonnaise and chives. Season garlic mayo with salt and set aside.
- Place a large cast-iron skillet on the grill (or stovetop) 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 and crushed red pepper (optional).
- Meanwhile, drizzle bread with the 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 Duke's mayonnaise.
