Name: Harissa Clams
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil -; 1 small red onion, diced (about 1/2 cup) -; Kosher salt -; Freshly ground black pepper -; 2 small garlic cloves, thinly sliced -; 1 tbsp. harissa, depending on heat preferences -; 1 (28-oz.) can crushed tomatoes -; 1 c. water -; 4 lb. littleneck clams (about 10-12 per pound) -; 1/2 c. parsley leaves and stems, roughly chopped -; Crusty bread, for serving -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Harissa Clams

1. 2 tbsp. extra-virgin olive oil -

2. 1 small red onion, diced (about 1/2 cup) -

3. Kosher salt -

4. Freshly ground black pepper -

5. 2 small garlic cloves, thinly sliced -

6. 1 tbsp. harissa, depending on heat preferences -

7. 1 (28-oz.) can crushed tomatoes -

8. 1 c. water -

9. 4 lb. littleneck clams (about 10-12 per pound) -

10. 1/2 c. parsley leaves and stems, roughly chopped -

11. Crusty bread, for serving -

How to cook deliciously - Harissa Clams

1. Stage

In a deep-sided skillet or a Dutch oven over medium-high heat, heat oil until shimmering. Add onion, season with salt, and stir occasionally until they start to soften and become translucent in color, about 4 minutes, lowering heat if they start to brown. Add garlic and harissa, stirring until fragrant, about 30 seconds.

2. Stage

Carefully pour in tomatoes and their juices, and water — watch out for splattering! Bring to a boil, reduce to a simmer, and season with salt and pepper.

3. Stage

Add clams, cover, and adjust heat to maintain an active simmer. Cook until most of the clams open, 7 to 9 minutes.

4. Stage

Ladle into serving bowls, discarding any unopened clams, and sprinkle with parsley leaves. Serve with bread.