If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy. Bookmark the garlic mayo to serve with all your summer seafood preparations.
Ingredients
4 servings
Preparation
Step 1
Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.
Step 2
Place a large cast-iron skillet on grill and heat 1/4 cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
Step 3
Add clams and butter to skillet and cover (if you don’t have a lid that fits, use a sheet of foil). Cook until clams have opened, 6–10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don’t open. Sprinkle with chives.
Step 4
Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
Step 5
Serve clams with toasted bread and reserved garlic mayo.
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Reviews (8)
Back to TopGreat way to use up excess summer cherry tomatoes from our garden! This is a great variation from my traditional clams/sausage method. Its nice and refreshing!
delunger
Delaware
8/9/2020
We loved this dish! I used less garlic (deference to my husband). Broth was rich and soooo delicious with the grilled bread, mayo (used avocado), shallots, tomato and clams! Yummy!
seattlejpm
Seattle, WA
12/18/2019
Wow! This dish was simple to make and soooo flavorful! Grilling the bread was probably the hardest part of the recipe! Loved the garlic mayo with lemon too. It helped balance out and meld the spice and sweetness of the clams and tomatoes. Ignore the review below from the person who couldn’t figure out what to do with the mayo! If they read this, slather a little mayo on the grilled bread and scoop up some clams, tomatoes, garlic and broth and you’ve made the best bite!! Of course, my local grocery store was out of Fresno chilies so I opted for a Scotch Bonnet pepper (recipe says “red” so it counts) and I’m glad I did as the slightly kicked up heat helped make the dish! Even with the extra heat, this meal worked very well with a Dry Riesling (opted for one from my favorite winery: Madroña Vineyards). All in all, a keeper! My wife loved it and that’s what matters most.
bryan_cichon9369
Boynton Beach, FL
10/12/2019
This was quite delicious. I made it on the stove top, and used very ripe, diced tomatoes as I don't like cherry tomato peels in my food. I will make it again. Leggs1 from Philadelphia: see the last sentence in the recipe....And that's not a review!
tputn
Western Massachusetts
9/13/2019
What am I doing with the mayo? Do I make a clam sandwich?
leggs1
PHILADELPHIA
9/13/2019
Obsessed with this dish. It’s perfect. No adjustments.
Anonymous
5/20/2023
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