Clams in Tarragon Sungold Sauce
- 1 Tbsp olive oil plus more for serving
- 1 Tbsp unsalted butter
- 6 cloves garlic thinly sliced
- 2 shallots thinly sliced
- 1 lb. sungold tomatoes
- Red pepper flakes to taste
- 2 lbs. littleneck clams cleaned*
- ½ cup white wine
- 3 Tbsp unsalted butter
- ¼ cup chopped fresh parsley
- 2 Tbsp chopped fresh tarragon
- Kosher salt and pepper to taste
- Grilled bread or toast for serving
- Lemon wedges for serving
- In a medium pot heat olive oil and 1 Tbsp of butter until hot.
- Add in garlic and cook until just starting to brown. Add in shallots and cook until translucent.
- Toss in tomatoes and season with chili flakes to taste.
- Let tomatoes cook until they have burst, about 5-8 minutes.
- Add in clams and deglaze with white wine. Bring mixture to a simmer, cover, and cook until clams have opened, about 6-8 minutes. Discard any clams that don’t open.
- Remove open clams from the broth to your desired serving dish.
- Add the 3 Tbsp butter to the broth and simmer until butter has melted and the broth is slightly thicker about 4-6 minutes. Taste the broth as you simmer to make sure you don’t reduce it to the point of it becoming too salty.
- Stir in herbs and season with salt and pepper, if needed.
- Pour hot broth over the clams. Drizzle with more olive oil, serve with toast for dipping and lemon wedges on the side.
*I rinse the clams fully in cold water, then let them soak in cold water sprinkled with a touch of cornmeal. The cornmeal helps the clams purge any sand they may have in them. Let them soak in the cornmeal water for 30 minutes, then drain and rinse.
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