- Prep time
- 15 minutes PT15M
- Cook time
- 5 minutes PT5M
- 2 dozen clams
Oh, they're angry all right. Why, you ask? These clams are perturbed because they are spicy! Adjust the quantity of chili flakes if you need a little less heat in your life. The clams will appreciate it!
- 2 dozen fresh clams
- 1 cup balsamic vinegar
- ½ cup olive oil
- ½ cup truffle oil
- 3 tablespoons red chili flakes
- 1 bunch fresh cilantro
- 2 tablespoons fresh garlic, chopped
- ⅓ cup frenet branca
- About 2 tablespoons kosher or sea salt
- Kosher or sea salt and cracked black pepper to taste
- Small stainless steel bowl filled with ice water
Place clams in ice water and add about. 2 tablespoons salt. Let stand for 5 minutes.
Rinse cilantro. Shake loose extra water; remove bottom half of stems, discard, then chop remaining cilantro coarse.
Combine all ingredients except clams and cilantro in a sauté pan and place over high heat; bring mixture to a boil. Once mixture boils, drain clams and add to sauté pan and cover. Cook for 2-3 minutes; remove from heat and take off lid. Discard clams that have not opened up. Sprinkle chopped cilantro over clams, then transfer contents to a serving platter.
Serve clams with crostini or garlic toast.
Techniques used in this recipe:
- chop (I)
- chop (I): to cut into pieces of roughly the same size.
- sauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top.
A mollusc with two hinged shells. Examples are clams and oysters.
One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.