Name: Steamed Clams with Smoky Harissa-Cumin Tomato Sauce
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 leeks, just the white parts, sliced; 2 cloves garlic, smashed; Kosher salt; 2 tablespoons harissa; 1 teaspoon cumin seeds; Zest of 1 small lemon; One 28-ounce can crushed tomatoes; 50 littleneck clams, scrubbed; Crusty bread, for serving; Roughly chopped cilantro, for garnish

Directions

Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the leeks and garlic. Season with salt and cook, stirring occasionally and breaking apart the garlic with a wooden spoon, until the leeks soften, 3 to 4 minutes—don’t let the garlic or the leeks char. Add the cumin seeds and cook, stirring, for a little less than a minute, just to toast. Stir in the harissa and lemon zest, then add the crushed tomatoes and 1 cup of water. Turn the heat up to high, bring to a boil and let boil just until the sauce thickens and reduces slightly, a minute or two. Add the clams, cover and let steam until most of the clams are opened up, 5 to 8 minutes (the stragglers will open in the residual heat). Discard any clams that are still sealed shut.
Toast bread, if desired, to serve alongside. Top the clams with cilantro.

On Tonight

Steamed Clams with Smoky Harissa-Cumin Tomato Sauce

Categories:

Related Pages