Spicy Italian Clam Bowl with Toasted Baguette Image

Spicy Italian Clam Bowl with Toasted Baguette

Make this Tonight - "The Catch of the Italian Coast"

Prep Time
Cook Time


  • 1 ½ tablespoon olive oil, plus more for finishing
  • 1 garlic clove, minced
  • ½ tablespoon Calabrian chili, minced
  • ½ tablespoon tomato paste
  • 2 tablespoons parsley leaves, plus more for garnish
  • 1 ½ pounds Manila clams
  • ½ tall glass dry white wine
  • ½ cup fish stock
  • slice of baguette, toasted


  1. Heat up a medium-sized saucepan over medium-heat, add the olive oil.
  2. Add the garlic, chili and tomato paste and cook.
  3. Add the parsley and let it cook for 30 seconds.
  4. Add the clams and stir gently.
  5. Add the glass of wine and cook until the alcohol evaporates.
  6. Add the fish stock, lower the heat and cover the pot with a lid to steam the clams.
  7. Once the clams open that means they are ready.
  8. Remove clams from the pot and place in a serving bowl.
  9. Cook the remaining broth, reducing by a quarter and pour the broth right on top of the clams.
  10. Finish with olive oil and freshly torn parsley.
  11. Plate with a slice of toasted baguette.