Steamed Baby Clams with Saffron-Tomato Broth and Scallion Croutons

Category
Appetizer
Cuisine
Spanish
Serves
4-6
Time
45 minutes
From
Bobby Flay

clamstomato

Adapted from Bobby Flay: Chapter One

Ingredients

Scallion Croutons

  • 1 bunch scallions, coarsely chopped
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ¼ cup chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper
  • 1 baguette, cut into long slices on an angle
  • 2 tablespoons neutral oil, such as avocado or canola

Steamed Baby Clams

  • 2 tablespoons neutral oil, such as avocado or canola
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • Pinch of saffron
  • 1 cup coarsely chopped plum tomatoes
  • 1½ cups white wine
  • 4 pounds Manila clams, cleaned and purged (see Note)
  • ¼ cup chopped fresh parsley
  • Kosher salt and freshly ground black pepper
  • Good-quality extra-virgin olive oil, such as Castillo de Tabernas, for finishing

Instructions

Make the scallion croutons

Place the scallions in a food processor, add the butter and parsley, and process until well combined. Transfer to a small bowl and season with salt and pepper. Set aside.

  1. Preheat the broiler and, if necessary, set an oven rack in the highest position.
  2. Brush the tops of the baguette slices with the oil, then place them on a baking sheet and season with salt and pepper.
  3. Set aside.

Make the steamed baby clams

  1. In a large saucepan, heat the oil over medium-high heat.
  2. Add the onion and garlic and cook until the onion is soft and translucent.
  3. Add the saffron, tomatoes, and clam juice and bring to a simmer.
  4. Cook until the tomatoes are softened and begin to break down, about 20 minutes.
  5. Strain the mixture into a clean saucepan, discarding the solids, then add the wine and bring to a boil.
  6. Add the clams, cover, and cook until the clams open, about 10 minutes.
  7. Discard any that do not open.
  8. Add the parsley and stir in 3 tablespoons of the scallion butter.
  9. Toss with the clams and season with salt and pepper.

Assembling

  1. Place the baguette slices under the broiler and broil until slightly charred, about 1 minute (keep an eye on things to avoid burning).
  2. Remove from the broiler and spread the scallion butter over the tops.
  3. Divide the clams and broth among four wide, shallow bowls.
  4. Drizzle with finishing oil and serve with the scallion croutons.

Notes

  • To purge the clams, scrub the shells and rinse to remove any sand or debris, then place in a large pot with 1 gallon of cold water and ⅓ cup of salt (preferably sea salt or kosher). Allow to sit for a minimum of 1 hour and up to 24 hours. Drain and rinse before cooking.
  • Add some basil (and maybe some grated bottarga and/or lemon zest) to make it Italian. Maybe also add some fennel to the aromatics (not much though)