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  • Scott Adams

    Clams with Spicy Tomato Broth and Garlic Mayo (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

      These clams in spicy tomato broth and garlic mayo are perfect for the slide from summer to fall.


    Image: CC BY 2.0--Kathleen Tyler Conklin
    Caption: Image: CC BY 2.0--Kathleen Tyler Conklin

    Celiac.com 10/10/2020 - If you're looking for a dish that's light, easy to make, but still satisfying, these clams with spicy tomato and garlic broth are perfect for the beginning of fall. They offer the lightness and freshness of summer, and the savory satisfaction of fall.

    Ingredients:

    • 3 dozen littleneck clams, scrubbed
    • 5 garlic cloves, 1 whole, 4 thinly sliced
    • ½ lemon
    • ½ cup mayonnaise
    • ¼ cup plus 3 tablespoon extra-virgin olive oil
    • 2 large shallots, thinly sliced
    • Kosher salt
    • ½ tsp. crushed red pepper flakes
    • 2 tablespoon tomato paste
    • 2 cups cherry tomatoes
    • 1 cup dry white wine
    • 6 tablespoon unsalted butter, cut into pieces
    • 3 tablespoon finely chopped chives
    • 4 thick slices gluten-free sourdough bread



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    Directions:
    Finely grate zest from lemon half into a small bowl, then squeeze in juice. 

    Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.

    Heat ¼ cup oil in a large cast-iron skillet on the stove top. 

    Add sliced garlic, shallots, and chili pepper and cook, stirring often, until just softened, about 2 minutes. 

    Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. 

    Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. 

    Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.

    Add clams and butter to skillet and cover (if you don’t have a lid, use foil). 

    Cook about 6–10 minutes, until clams open.

    Remove cooked clams skillet from grill; discard any unopened clams. Sprinkle with chives.  

    Toast bread and drizzle with remaining 3 tablespoons of oil and season lightly with salt.

    Serve clams with toasted bread and reserved garlic mayo.

    Edited by Scott Adams

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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