SPICY ’NDUJA CLAMS IN RICH BROTH, SERVED WITH SMOKY GRILLED SOURDOUGH FOR DIPPING
SERVINGS: 2 for main meal, 4 as an appetizer
PREP TIME: 10 minutes
COOK TIME: 12 to 15 minutes
INGREDIENTS :
- 1.5 lbs (700 g) fresh clams (Manila or littleneck), scrubbed
- 2–3 tbsp ‘nduja
- 2 tbsp olive oil
- 2 shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- 1/2 tsp chili flakes (optional, depending on heat level)
- 1/2 cup dry white wine
- 1/4 cup clam juice or fish stock (optional, for more depth)
- Zest + juice of 1 lemon
- 2 tbsp cold butter, cubed
- Handful of flat-leaf parsley, chopped
- Grilled sourdough bread, to serve
- Cracked black pepper and flaky sea salt
STEPS :
- START WITH AROMATICS
Heat olive oil in a large sauté pan over medium heat. Add shallots and garlic. Cook until fragrant and just translucent (2–3 min).
- MELT THE 'NDUJA
Add ‘nduja to the pan and break it up with a wooden spoon. Let it melt into the oil, releasing its color and heat. Add chili flakes if you want to push it.
- DEGLAZE
Pour in white wine and clam juice (if using). Bring to a simmer and let it reduce slightly (2–3 min).
- STEAM THE CLAMS
Add the cleaned clams to the pan. Cover and steam until they all open, about 5–7 minutes. Give the pan a shake halfway through.
By Laurent Dagenais