Name: Clams With Tomato Broth
Yield: 4 servings
Ingredients: ½ lemon; 5 garlic cloves, 1 whole, 4 thinly sliced; ½ cup mayonnaise; Kosher salt; ¼ cup plus 3 Tbsp. extra-virgin olive oil; 2 large shallots, thinly sliced; 1 red chile (such as Holland or Fresno), thinly sliced, or ½ tsp. crushed red pepper flakes; 2 Tbsp. tomato paste; 2 cups cherry tomatoes; 1 cup dry white wine; 36 littleneck clams, scrubbed; 6 Tbsp. unsalted butter, cut into pieces; 3 Tbsp. finely chopped chives; 4 thick slices country-style bread

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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson

If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you’ll still have buttery clams to enjoy.

Clams With Spicy Tomato Broth and Garlic Mayo

Recipe notes