Grilled Clams Casino with Calabrian Chili Sauce

Name: Grilled Clams Casino with Calabrian Chili Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2-4
Ingredients: 3 ⅓ lbs fresh cherrystone clams, scrubbed and rinsed (1.5 kg); 1 tbsp olive oil; 3 oz pancetta or bacon, finely diced (85 g); ½ small fennel bulb, finely diced (reserve fronds for garnish); 1 small shallot, finely diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 tsp Calabrian chili paste; ¼ tsp chili flakes; ¼ tsp smoked paprika; ¾ cup dry white wine (180 ml); ¾ cup clam juice or seafood stock (180 ml); ¾ cup low-sodium vegetable stock (180 ml); ¼ cup finely diced roasted red pepper (60 g); 3 tbsp unsalted butter; 2 tbsp 35% cream (optional); Zest of ½ lemon; 1 tbsp lemon juice; Black pepper, to taste; ¾ cup (45 g) panko breadcrumbs; 2 tbsp unsalted butter; 1 tbsp olive oil; 2 cloves garlic, thinly sliced; ¼ tsp chili flakes; 1 tsp lemon zest; 1 tbsp finely chopped parsley; 6-7 g grated Parmesan (optional); Pinch of salt (optional); 2 tbsp chopped parsley; 1 tbsp finely sliced chives

Grilled Clams Casino with Calabrian Chili Sauce

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

2-4

Prep Time

15 minutes

Cook Time

20 minutes

That first dunk says it all.

Smoky, briny clams simmered in a rich Calabrian chili tomato sauce with fennel, roasted red pepper, and just enough heat to keep you going back for more. Finished with crispy garlic panko, fresh herbs, and a squeeze of grilled lemon, then served straight from the pan with charred sourdough for soaking up every last drop.

Ingredients

Clams & Sauce

3 ⅓ lbs fresh cherrystone clams, scrubbed and rinsed (1.5 kg)
1 tbsp olive oil
3 oz pancetta or bacon, finely diced (85 g)
½ small fennel bulb, finely diced (reserve fronds for garnish)
1 small shallot, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 tsp Calabrian chili paste
¼ tsp chili flakes
¼ tsp smoked paprika
¾ cup dry white wine (180 ml)
¾ cup clam juice or seafood stock (180 ml)
¾ cup low-sodium vegetable stock (180 ml)
¼ cup finely diced roasted red pepper (60 g)
3 tbsp unsalted butter
2 tbsp 35% cream (optional)
Zest of ½ lemon
1 tbsp lemon juice
Black pepper, to taste

Crispy Garlic Panko

¾ cup (45 g) panko breadcrumbs
2 tbsp unsalted butter
1 tbsp olive oil
2 cloves garlic, thinly sliced
¼ tsp chili flakes
1 tsp lemon zest
1 tbsp finely chopped parsley
6-7 g grated Parmesan (optional)
Pinch of salt (optional)

To Finish

2 tbsp chopped parsley
1 tbsp finely sliced chives
Reserved fennel fronds
Extra lemon zest
Grilled lemon halves
4 to 6 thick slices sourdough bread
Olive oil (for brushing)
1 garlic clove, halved (for rubbing bread)

Directions

Preheat the Grill

Preheat your charcoal grill for medium-high heat, about 425°F to 475°F. Set up for direct heat, with a cooler indirect zone if possible. We place the charcoal only around the perimeter, leaving the center of the grill as an indirect zone. Do not place your sauté pan on the grill until you are ready to cook.

Make the Crispy Garlic Breadcrumbs

In an 11" NanoBond skillet in the center of the grill, melt the butter with the olive oil. Add the sliced garlic and cook until lightly golden. Stir in the chili flakes and panko. Cook, stirring often, until golden and crisp, 3 to 5 minutes. Remove from the heat. Stir in the lemon zest, parsley, Parmesan (if using), and a pinch of salt. Set aside uncovered.

Build the Sauce

Place your 3.5 Qt NanoBond Braiser (formerly Sauteuse) in the center of the grill for 1 to 2 minutes, then immediately add the olive oil and pancetta or bacon. Cook until the fat renders and the pancetta is lightly crisp, 4 to 5 minutes.
Add the fennel and shallot, cooking until softened, 3 to 4 minutes.
Stir in the minced garlic and cook for 30 seconds. Add the tomato paste, Calabrian chili paste, chili flakes, and smoked paprika. Cook for 1 to 2 minutes, until the tomato paste darkens slightly.
Pour in the white wine and scrape the bottom of the pan to release any browned bits. Simmer for 60 to 90 seconds only, just to cook off the raw alcohol edge. Add the clam juice, vegetable stock, and roasted red pepper. Simmer for 3 minutes until saucy and fragrant.

Steam the Clams

Add the clams to the pan and toss gently. Cover with a lid or foil and cook for 5 to 7 minutes, shaking the pan once or twice, until the shells open. Discard any clams that do not open.

Finish the Sauce

Remove the clams from the pan temporarily and place them on a tray to avoid overcooking. Add the butter to the pan and swirl until melted. For a richer sauce, stir in the cream. Add the lemon zest, lemon juice, and black pepper. Taste the broth before adding extra salt, as the clams and pancetta provide a natural saltiness. You should have roughly 1½ to 2 cups of flavorful sauce.

Grill Sourdough and Lemons

Brush the sourdough with olive oil and grill until charred and crisp, 1 to 2 minutes per side. Rub the warm bread with the cut garlic clove. Grill the lemon halves, cut-side down, until lightly charred.

Assemble and Serve

Return the clams to the pan. Scatter the crispy garlic breadcrumbs over the top. Finish with parsley, chives, fennel fronds, lemon zest and a squeeze of grilled lemon.
Serve immediately in the pan with charred sourdough for dragging through the Calabrian chili butter sauce.