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.
Ingredients
4 servings
½
5
½
¼
2
1
2
2
1
36
6
3
4
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 ¼ 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.
How would you rate Clams With Spicy Tomato Broth and Garlic Mayo?
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Reviews (21)
Back to TopI did on stovetop and was delicious. Used two serranos, a pinch of red pepper flakes, and a big pinch of smoked paprika and was not too spicy so you could definitely up the spice without any trouble. Did not have chives so did parsley and basil combo. Used zest of a whole lemon.
Victoria
Richmond, VA
9/2/2022
What a terrific recipe! I’ve used less butter before but it was missing that velvet texture the butter gives it. The Mayo is not your ordinary Mayo. The garlic and the Mayo really counteract the acidity. 10/10
Justin
Collierville, TN
6/19/2022
This was amazing! Didn’t have tomato paste just used tomatoes and no have shallots on hand so we used chives. It still turned out delicious and hit the right spot
Tabbie
Phoenix,AZ
9/1/2021
Outstanding! Not a big clam fan but this changed my mind. I did it on the stovetop and used basil instead of chives. It was amazing.
Savannah
Chattanooga, TN
1/15/2021
This was absolutely delicious. I doubled the sauce and added clams, scallops, shrimp, and cod and served it over linguine. A top ten meal. I'm making it again tonight and can't wait. (I made it on my stovetop.)
HenderKevinson
CA
10/12/2020
This is an amazing grilled clam recipe. I do not eat it with the mayo but love the sauce and sopping it up with grilled sourbread. I also cut the butter in half (3TBLS). You will not be disappointed!
Anonymous
New Jersey
8/18/2019
Amazing recipe, used 2 Thai chilies and it was nice heat without overwhelming the dish. Subed cherry stone clams but this would also be great with mussels. Made the mayo and it filled a void in the meal with the acid but definitely didn’t use as much as the recipe calls for
Anna29
7/19/2019
Outstanding!! I loved the broth, couldn’t find the chile so I used red pepper flakes instead. Perfect balance of flavors and spiciness. Didn’t make the mayo since I’m not a huge mayo fan.
nick016
NYC
6/4/2019
This is amazing. Skipped the mayo - but I'm sure that would add another element to this but didn't need the extra calories. This sauce is simple and really delivers.
Anonymous
6/2/2019
Sauce was delicious. My husband is on a low sodium diet, so didn't use it with bread, instead put it over spiralized zucchini for me and whole wheat pasta for him. I plan to make the sauce again and perhaps poach a piece of fish in it!
ErinP13
Florida
5/27/2019
Absolutely amazing
Anonymous
Norfolk, VA
5/26/2019