Steamed Clams with Miso Aioli and Harissa |
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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1/4 cup mayonnaise |
1 garlic clove, minced |
4 tablespoons fresh lemon juice |
1 tablespoon yellow miso |
1 tablespoon canola oil |
1 10-ounce loaf sourdough bread, cut into 1-inch-thick slices |
3 garlic cloves, peeled, divided |
1 tablespoon extra-virgin olive oil |
3/4 cup sliced shallots |
2 pounds manila clams, scrubbed, rinsed, drained |
3/4 cup dry white wine |
1 8-ounce bottle clam juice |
3 tablespoons chopped fresh italian parsley |
2 tablespoons yellow miso |
harissa powder |
Directions:
1. For miso aioli: Whisk first 4 ingredients in small bowl. Slowly whisk in oil. Season aioli with freshly ground black pepper; reserve.
2. Clams: 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.
3. 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).
4. 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.
5. Per serving: 392 calories, 17 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
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