Harissa and cumin are a smoky-flavored match made in heaven. They form the base for this tomato sauce that’s brightened by lemon zest and the briny flavor of clams. Save any leftover sauce and toss it with pasta the next day.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 2 leeks, just the white parts, sliced
- 2 cloves garlic, smashed
- Kosher salt
- 2 tablespoons harissa
- 1 teaspoon cumin seeds
- Zest of 1 small lemon
- One 28-ounce can crushed tomatoes
- 50 littleneck clams, scrubbed
- Crusty bread, for serving
- Roughly chopped cilantro, for garnish
Instructions
- Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the leeks and garlic. Season with salt and cook, stirring occasionally and breaking apart the garlic with a wooden spoon, until the leeks soften, 3 to 4 minutes—don’t let the garlic or the leeks char. Add the cumin seeds and cook, stirring, for a little less than a minute, just to toast. Stir in the harissa and lemon zest, then add the crushed tomatoes and 1 cup of water. Turn the heat up to high, bring to a boil and let boil just until the sauce thickens and reduces slightly, a minute or two. Add the clams, cover and let steam until most of the clams are opened up, 5 to 8 minutes (the stragglers will open in the residual heat). Discard any clams that are still sealed shut.
- Toast bread, if desired, to serve alongside. Top the clams with cilantro.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 193 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 16 g |
| Cholesterol | 27 mg |
| Sodium | 775 mg |