Recipes Nugget Markets Signature Recipes
Angry Clams
- Prep time
- 15 minutes PT15M
- Cook time
- 5 minutes PT5M
- Yield
- 4–8 servings
- Difficulty
Serve these spicy, little specimens with crostini or garlic toast for an amazing appetizer that's sure to impress.
Ingredients
- 12 fresh clams
- 2 tablespoons kosher or sea salt, plus more to taste
- 1 bunch fresh cilantro
- 1 cup balsamic vinegar
- ½ cup olive oil
- ½ cup truffle oil
- 3 tablespoons red chili flakes
- 2 tablespoons chopped garlic
- ⅓ cup Fernet-Branca Liqueur
- Cracked black pepper, to taste
Preparation
Place clams in a bowl of ice water, add 2 tablespoons salt, and let stand for 5 minutes.
Meanwhile, remove and discard the bottom half of the cilantro stems, then chop remaining cilantro coarse.
Combine balsamic vinegar, olive oil, truffle oil, red chili flakes, garlic, and liqueur in a sauté pan over high heat. Add salt and pepper to taste. Bring mixture to a boil, then drain clams, add to the pan, and cook covered for 2–3 minutes.
Remove pan from heat and remove the lid. Discard clams that have not opened. Sprinkle chopped cilantro over open clams, then transfer to a platter to serve.