One-Pot Spicy Clams
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 558
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 34
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 70
- Cholesterol
- 136
- Sodium
- 3033
- Total: 30 min
- Active: 25 min
Ingredients
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 small red onion, sliced
One 28-ounce can whole peeled tomatoes, drained and roughly chopped
1 serrano chile, halved lengthwise and sliced, seeded for less heat
1/2 cup dry white wine
4 pounds littleneck clams, scrubbed
Kosher salt
Crusty bread, for serving
Directions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Add the tomatoes and serrano and continue to cook until the pot is almost dry and the sauce is thick, about 3 minutes more. Add the wine, increase the heat to high and bring the mixture to a boil.
- Add the clams; cover and cook, shaking the pot occasionally, until the clams open, 7 to 9 minutes. Adjust the seasoning of the broth with a pinch of salt. Serve the clams and broth in shallow bowls with crusty bread.