Baked Clams Pomodoro Recipe
white wine, chili flakes, garlic bread
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Ingredients
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Clams and Sauce
Garlic Bread Topping & Assembly
Method
Clams and Sauce
- 1
Clean clams
Rinse clams under cold water and scrub shells to remove grit. Discard any with cracked shells or that don't close when tapped. Soak clams in a bowl of cold salted water (about 1 liter water with 1 tbs coarse salt) for 20 minutes to purge sand, then lift them out (do not pour water off).
- 2
Prepare aromatics
Peel and finely mince 4 garlic cloves and finely dice the shallot. Roughly chop 2 tablespoons of the parsley and reserve the remaining for garnish.
- 3
Cook aromatics
Preheat oven to 200°C (400°F). In a large ovenproof skillet (or sauté pan) over medium heat, add 3 tbs olive oil and 1 tbs butter. When shimmering, add the diced shallot and cook 2–3 minutes until translucent. Add the minced garlic and 1 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant but not browned.
- 4
Deglaze with wine
Pour in 120 ml dry white wine and scrape any browned bits from the pan. Let the wine reduce for 2–3 minutes until slightly syrupy.
- 5
Add tomatoes and season
Stir in 400 g crushed tomatoes, 1 tsp salt, and 1 tsp black pepper. Simmer gently for 6–8 minutes to thicken slightly and concentrate flavors. Taste and adjust seasoning.
- 6
Add clams to sauce
Nestle the cleaned clams into the simmering pomodoro sauce in a single layer as much as possible. Cover the skillet with a lid or foil and transfer to the preheated oven.
- 7
Bake clams
Bake for 8–12 minutes, checking at 8 minutes: clams should open. Return to oven if many remain closed (up to 15 minutes). Discard any clams that remain closed after cooking.
- 8
Garlic Bread Topping & Assembly
- 9
Prep bread
While the sauce simmers, slice the baguette on the diagonal into 12 slices about 1–1.5 cm thick. Arrange on a baking sheet.
- 10
Make garlic butter
In a small bowl, mash the 4 tbs softened butter with 3 minced garlic cloves, 2 tbs grated Parmesan, 1 tbs olive oil, and 0.25 tsp salt until well combined.
- 11
- 12