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Harissa Clams with Cherry Tomatoes and White Wine is a simple yet special recipe that will transport your taste buds straight to the Mediterranean coast. It’s a perfect combination of bold spices, juicy tomatoes, and tender clams in a rich broth that’s as good for soaking with bread, or a pasta of your choice, as it’s on its own.
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This dish isn’t only quick to prepare but also highly versatile—you can serve it as an appetizer or pair it with pasta for a hearty main. Whether it’s a cozy weeknight or a larger gathering, this recipe is a guaranteed crowd-pleaser.
Ingredients you’ll need for harissa clams
This dish uses a few key ingredients that bring bold, incredible flavor. It’s proof that simple ingredients, when combined thoughtfully, can create something extraordinary.
Here’s what you’ll need:
For the clams:
- 2 lbs fresh clams (such as littleneck or Manila), scrubbed and rinsed
- 3 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon smoked paprika
- 2 tablespoons harissa paste (adjust to taste)
- 1/2 cup dry white wine (or vegetable broth for a non-alcoholic option)
- 1/2 cup chicken or vegetable stock
For garnish:
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Crusty bread or cooked pasta of your choice for serving
Why harissa and clams are a perfect pairing
Harissa is a North African chili paste that’s smoky, spicy, and deeply aromatic. It balances the briny sweetness of clams beautifully, adding complexity to the dish without overpowering the delicate seafood. Combined with cherry tomatoes and white wine, harissa creates a broth that’s rich yet refreshing, perfect for soaking up with bread or spooning over grains.
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Tips for cleaning and prepping clams
Properly cleaning clams is key to avoiding sandy bites:
- Rinse clams under cold water, scrubbing the shells gently.
- Soak in salted water for 20-30 minutes to purge sand.
- Discard any clams that are cracked or remain open when tapped.
The best way to store leftovers
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a covered pot over low heat to avoid overcooking the clams.
Pro tip: Don’t freeze cooked clams—they tend to become rubbery when thawed.
How to adapt this recipe for other shellfish
If you can’t find clams, don’t worry! This recipe is easily adaptable for mussels, shrimp, or even scallops. The cook time may vary slightly, but the bold harissa broth pairs beautifully with any seafood.
If you make this recipe, tag me on Instagram! I’d love to see how you enjoyed it. Don’t forget to leave a comment or review below—it makes my day!
Harissa Clams with Cherry Tomatoes and White Wine
| Prep: 10 | Cook: 15 | Total: 25m |
This harissa-infused clam dish is quick, flavorful, and versatile. Serve it as an appetizer or pair it with crusty bread, couscous, or rice for a filling main.
Ingredients
For the clams:
- 2 lbs fresh clams, scrubbed and rinsed
- 3 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon smoked paprika
- 2 tablespoons harissa paste
- 1/2 cup dry white wine (or vegetable broth)
- 1/2 cup chicken or vegetable stock
For garnish:
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Crusty bread, rice, couscous, or cooked pasta for serving
Instructions
- Prep the clams:
- Scrub and rinse clams under cold water. Soak in salted water for 20-30 minutes to purge sand.
- Sauté aromatics:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and red bell pepper, cooking until softened (about 5 minutes).
- Add flavor:
- Stir in garlic, smoked paprika, and harissa paste. Cook for 1-2 minutes until fragrant.
- Build the broth:
- Add cherry tomatoes, white wine, and stock. Simmer for 5 minutes, allowing the flavors to meld.
- Cook the clams:
- Increase heat to medium-high. Add clams to the pot, cover with a lid, and cook for 5-7 minutes, or until the clams open. Discard any clams that remain closed.
- Finish the dish:
- Squeeze lemon juice over the clams and garnish with fresh parsley.
- Serve:
- Serve immediately with crusty bread, rice, or couscous to soak up the flavorful broth.
Notes
Equipment:
- Large skillet or Dutch oven
- Chef’s knife
- Mixing bowl
- Wooden spoon
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