Steamed littleneck clams in a white wine broth with cherry tomatoes, served over crispy golden fries.
Yield:
Serves 2
Ingredients
2 tbsp olive oil
1 shallot, finely sliced
2 cloves garlic, thinly sliced
1 small chili, thinly sliced
1/2 cup cherry tomatoes, halved
1 tsp freshly grated ginger
1/2 cup chicken stock
1 cup dry white wine
2 lbs littleneck clams, scrubbed
1–2 cups neutral oil (for frying)
2 cups fries (fresh cut or frozen)
Salt, to taste
Fresh parsley, finely chopped
1 lemon, cut into wedges
Directions
Build the base: Heat olive oil in a large pan over medium heat. Add shallot, garlic, chili, cherry tomatoes, and ginger. Sauté until softened and lightly browned, about 5–7 minutes.
Cook the clams: Add the chicken stock and white wine. Bring to a simmer and let cook for a few minutes to meld. Add the clams, cover, and cook until they just begin to open, about 3–5 minutes. Remove the clams from the broth and set aside.
Reduce the broth: Continue simmering the broth uncovered until slightly reduced and concentrated.
Fry the potatoes: In a separate pan, heat neutral oil to 350°F. Add fries in batches, avoiding overcrowding, and cook until golden and crisp. Remove with a slotted spoon and season with salt.
Finish and assemble: Return the clams to the reduced broth just to warm through. Plate by layering the fries first, then spooning the clams over top with a small amount of broth. Reserve extra broth on the side for dipping.
Finish with fresh parsley and a squeeze of lemon. Serve immediately.
