Ingredients
Units
Scale
For the clams:
- 2 lbs fresh clams, scrubbed and rinsed
- 3 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon smoked paprika
- 2 tablespoons harissa paste
- 1/2 cup dry white wine (or vegetable broth)
- 1/2 cup chicken or vegetable stock
For garnish:
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Crusty bread, rice, couscous, or cooked pasta for serving
Instructions
- Prep the clams:
- Scrub and rinse clams under cold water. Soak in salted water for 20-30 minutes to purge sand.
- Sauté aromatics:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and red bell pepper, cooking until softened (about 5 minutes).
- Add flavor:
- Stir in garlic, smoked paprika, and harissa paste. Cook for 1-2 minutes until fragrant.
- Build the broth:
- Add cherry tomatoes, white wine, and stock. Simmer for 5 minutes, allowing the flavors to meld.
- Cook the clams:
- Increase heat to medium-high. Add clams to the pot, cover with a lid, and cook for 5-7 minutes, or until the clams open. Discard any clams that remain closed.
- Finish the dish:
- Squeeze lemon juice over the clams and garnish with fresh parsley.
- Serve:
- Serve immediately with crusty bread, rice, or couscous to soak up the flavorful broth.