Little clams swimming in a vibrant red broth with a perfect balance of tang and heat! This Portuguese Spiced Clams is the perfect cold weather meal. You definitely need some rustic bread to swipe that delicious sauce off the bowl and a good wine for pairing. What I love the most about this dish is that it takes less than 15 minutes to bring it together.
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INGREDIENTS
1.3 lb clams
2 garlic cloves (thinly sliced)
1 white onion (finely chopped)
1½ cup fish or chicken broth
10 cherry tomatoes (sliced in half)
¼ cup white wine
1 tablespoon butter
finely chopped cilantro leaves
for the sauce:
2 tablespoons fresh lemon juice
4 tablespoons olive oil
1 teaspoon paprika
1 tablespoon fresh grated garlic
1 teaspoon salt
1 tablespoon chili flakes
INSTRUCTIONS
For the sauce, add all the ingredients in a jar and whisk it. Keep it aside to be used later.
Place a wide heavy bottom skillet on medium heat and add the butter. Once the butter melts, drop the garlic slices and allow it to sizzle for a few seconds (do not brown it). Drop the chopped onion, stir around and cook for 3 minutes or until it’s softened.
Drop the cherry tomatoes, the sauce and pour the wine. Cook for 2 minutes.
Pour the chicken stock. If the chicken stock is sodium free, sprinkle 1 teaspoon of salt and stir around. Once the stock comes to a boil, check for salt and add any, if needed.
Finally, drop the clean clams, cover the skillet and let it cook for about 3 minutes. Depending on the size of the clams, it may take more or less time for the shells to open up. Switch off the heat, check for any unopened clams and discard those.
Sprinkle fresh cilantro and serve warm with crusty bread.