Spicy Clams
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Ingredients
- 20 little neck clams
- 2 tbsp extra virgin olive oil
- a pat butter
- 1 small onion, sliced
- 1 fresh serrano chili pepper, sliced
- 1 tsp Turkish Aleppo pepper flakes (pul biber)
- 2 big cloves garlic, finely chopped
- ½ cup water
- ½ cup vermouth
- a handful fresh Italian parsley, chopped
- a handful fresh Cuban oregano, chopped
Soak clams in cold salt water for an hour in the fridge to remove sand. Drain and keep in fridge until ready to cook.
Heat oil and butter in a large saucepan and fry the onions until slightly golden. Add chili, pepper flakes and garlic and toss until fragrant. Add water and clams and cover with the lid until clams open. Remove lid and add vermouth and fresh herbs. Cook over a low heat for a few more minutes to reduce the liquid.
Serve immediately with some slices of fresh-baked bread.
If you are using hard shell clams, like "little necks" I would recommend NOT soaking them. Hard shell clams do not get sandy inside as do soft shell "steamer" type clams. If you do get sand its usually from the outside of the shell and has found its way inside during the cooking process. I would recommend just rinsing the clams well before cooking. Soaking tends to dilute the natural ocean flavor in my opinion.