Name: Steamed Clams with Lemons and Calabrian Chiles
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 to 4 servings
Ingredients: 2 sticks unsalted butter; 2 sprigs fresh parsley, plus chopped fresh parsley for garnish; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 tablespoons chopped garlic plus 1 whole clove garlic; 2 tablespoons chopped preserved lemon; 1 tablespoon chopped Calabrian chiles; 24 Manila clams; 1 cup white wine; 3 lemons, cut in half; Four 2-inch slices ciabatta bread; Extra-virgin olive oil, for drizzling; Kosher salt

Directions

Watch how to make this recipe.

Preheat the grill over medium-high heat.
Add the butter, parsley sprigs, rosemary, thyme and chopped garlic to a medium Dutch oven over medium-high heat and allow the butter to melt. Add the preserved lemon, Calabrian chiles and clams and stir to combine. Cover the clams with the wine, then bring to a simmer and allow the clams to open and the sauce to reduce, stirring occasionally, about 5 minutes.
Meanwhile, put the lemon halves and bread on the grill and allow to char all over, 2 to 4 minutes. Remove both from the grill. Rub each piece of bread with the whole clove of garlic and drizzle with the olive oil. Set aside until ready to serve.
Remove the clams from the Dutch oven to a large serving bowl. Allow the sauce to reduce for another 2 minutes over high heat. Taste and adjust the sauce with salt, if needed. Add the charred lemon and bread to the serving bowl and pour over the reduced sauce, sprigs and all. Garnish with the chopped parsley.

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Steamed Clams with Lemons and Calabrian Chiles

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