Clams in Spicy Cherry Tomato Bisque
Brian said this recipe was restaurant quality. That it should defintely end up in my cookbook, whenever that happens! I have to admit I am in love with this dish as well. The touch of cream ends itself to the bisque quality. The cherry tomatoes from the farmers market are key. Adding in a drizzle of chili oil gives this sweet cherry bisque a touch of much needed heat. Make sure to serve this with plenty of crusty bread.
Clams in a Spicy Tomato Cherry Bisque
2 tbsp unsalted butter
4 cloves garlic, chopped
1/2 cup white wine
2 cups cherry tomatoes
1 tsp kosher salt
1/2 tsp pepper
pinch of sugar
2 tsp calabrian chili oil
1 cup chicken stock
1 1/4 cup crushed tomatoes
1/2 cup heavy cream
1 lb clams
Melt the butter in a large ceramic pot with high sides. Add the garlic and saute until fragrant, about two minutes
Add the white wine to the pot and let it simmer for five minutes, reducing down a bit.
Then add in your cherry tomatoes. Season with salt and pepper. Cover, and turn the heat down to a medium-low setting. Cook covered until the cherry tomatoes start to wrinkle and burst, about ten minutes.
With the back of a spoon or spatula lightly crush some of the tomatoes (not all).
Add the chicken stock and crushed tomatoes. Bring to a boil. Add in the sugar and chili oil, stir to combine.
Add in the clams and shrimp. Cover once again and steam the clams and shrimp for 5 minutes, until the clams open.
Spoon out the shellfish. Then add the cream to the pot, stir to incorporate. Let the broth simmer for about two more minutes. Add in the fresh basil and more chili oil if you like it spicier!
Ladle the broth over the shellfish and serve.