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Ingredients
- Clams 3 pounds clams 1/4 cup olive oil 5 cloves garlic 1/2 bunch cilantro (can also swap for basil or chives) 1/4 cup white wine 1 lemon, juiced
- 3 pounds clams
- 1/4 cup olive oil
- 5 cloves garlic
- 1/2 bunch cilantro (can also swap for basil or chives)
- 1/4 cup white wine
- 1 lemon, juiced
- Grilled sourdough 8 slices of fresh sourdough Olive oil 1 clove garlic, peeled
- 8 slices of fresh sourdough
- Olive oil
- 1 clove garlic, peeled
Preparation
Step 1
Preparation
Samantha Okazaki / TODAY
Place a large, heavy based frying pan over a medium to low heat.
Pour in ¼ cup of olive oil. Flatten the garlic cloves with the back of your knife to partially remove the skin. Throw the garlic cloves (skins and all) and cilantro into the pan.
Time-saving tip: It's all about flavoring the oil — don't even peel the garlic, just smash the cloves and put them in whole! Don't chop the cilantro, just throw it in.
Turn the heat down to low to slowly extract as much flavor out of the garlic and cilantro as you can, without giving them any color. This should take around 2 minutes.
Next, throw in your clams, white wine and lemon juice. Whack on the lid, turn the heat up to medium and the clams should open in a couple of minutes. Once they're all open, take the clams off the heat.
For the grilled sourdough, place a griddle pan over a medium to high heat. Drizzle the sourdough with olive oil and place on the hot griddle pan. Once there are visible bar marks, turn the bread over to the other side. When the bread is done, take a raw piece of garlic and gently rub it on the surface of the bread.
Time-saving tip: In the few minutes it takes to steam the clams, you can grill your bread.
Place the clam dish in the middle of the table and serve with your grilled sourdough. Don't forget to mop up the epic sauce below.