- Prep time:
- 15 minutes
- Cook time:
- 5 minutes
- 2 dozen clams
1 out of 5
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.