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Steamed Clams with Miso Aioli and Harissa

  • 4servings
  • 40minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup mayonnaise

  2. 1 garlic clove, minced

  3. 4 tablespoons fresh lemon juice

  4. 1 tablespoon yellow miso

  5. 1 tablespoon canola oil

  6. 1 10-ounce loaf sourdough bread, cut into 1-inch-thick slices

  7. 3 garlic cloves, peeled, divided

  8. 1 tablespoon extra-virgin olive oil

  9. 3/4 cup sliced shallots

  10. 2 pounds Manila clams, scrubbed, rinsed, drained

  11. 3/4 cup dry white wine

  12. 1 8-ounce bottle clam juice

  13. 3 tablespoons chopped fresh Italian parsley

  14. 2 tablespoons yellow miso

  15. Harissa powder

  16. 2 teaspoons ground coriander;

  17. 1 1/2 teaspoons ground ancho chiles;

  18. 1 teaspoon each garlic powder, paprika, and cumin;

  19. 1/2 teaspoon salt; and 1/4 teaspoon cayenne pepper.

Instructions Jump to Ingredients ↑

  1. For miso aioli:

  2. Whisk first 4 ingredients in small bowl. Slowly whisk in oil. Season aioli with freshly ground black pepper; reserve.

  3. Clams:

  4. Preheat oven to 375°F. Rub bread with 1 garlic clove. Place on baking sheet; bake until crisp, 12 to 15 minutes. Wrap in foil; reserve.

  5. Thinly slice 2 garlic cloves. Heat oil in medium pot over medium-high heat. add shallots; sauté 3 minutes. add garlic; stir 45 seconds. Add clams, wine, and clam juice. Cover; simmer until clams open, 4 to 5 minutes (discard any unopened clams).

  6. Stir parsley and miso into cooking liquid. Divide clams and liquid among bowls. Top each with 1 tablespoon aioli; sprinkle with harissa. Serve with bread.

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