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–+ servings

Best Dinner Ideas 2025: Crispy Outside, Juicy Inside

Discover a delicious dinner recipe that is crispy on the outside and juicy on the inside. This recipe is perfect for busy families and home chefs looking for flavorful and easy-to-prepare meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Clam Opening Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Clam Mixture
  • 5 tablespoons extra-virgin olive oil divided, plus more for drizzling
  • 1 small shallot minced (about 2 tablespoons)
  • 3 cloves garlic minced (about 1 tablespoon), plus 1 whole clove for rubbing on toasts
  • 1 1/2 cups dry white wine
  • 1 bay leaf
  • 4 pounds Manila or littleneck clams scrubbed
  • 1 tablespoon plus 1 teaspoon sweet paprika
  • 1/8 teaspoon cayenne pepper
  • 3 plum tomatoes chopped (about 3 1/2 cups)
  • 6 ounces Portuguese chouriço diced (about 1 cup)
  • 3 ounces lacinato kale stemmed and chopped into 1-inch pieces (about 1 1/2 cups)
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For Serving
  • 4 thick sourdough bread slices toasted
  • Chopped parsley for garnish

Equipment

  • Large pot or Dutch oven
  • fine wire-mesh strainer
  • Bowl

Method
 

  1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the minced shallot and cook, stirring often, until softened, about 2 minutes. Add the minced garlic and cook, stirring often, until softened, about 1 minute.
  2. Add the white wine and bay leaf to the pot. Bring to a rolling boil over medium-high heat until the alcohol cooks off, about 1 minute. Add the scrubbed clams. Cover the pot with a lid and cook until the clams open, 5 to 8 minutes. Transfer the opened clams to a bowl, discarding any unopened clams. Pour the cooking liquid through a fine-mesh strainer into a separate bowl, discarding the solids. Set the clams and cooking liquid aside, covered. Rinse and wipe the pot clean.
  3. Add 2 tablespoons olive oil to the cleaned pot and heat over medium heat. Add the sweet paprika and cayenne pepper, stirring until fragrant, about 30 seconds. Add the chopped plum tomatoes and diced chouriço. Cook, stirring occasionally, until the tomatoes start to break down, about 10 minutes. Stir in the reserved clam cooking liquid and bring to a boil over medium heat. Add the chopped kale and cook, stirring occasionally, until wilted, 2 to 3 minutes. Stir in the fresh lemon juice, kosher salt, and black pepper. Add the reserved clams back to the pot and cook until warmed through, 2 to 3 minutes.
  4. Rub the toasted sourdough bread slices with the whole garlic clove. Drizzle the bread with the remaining 1 tablespoon of olive oil. Top the bread slices with the clam mixture. Garnish with chopped parsley and additional olive oil, and serve immediately.

Notes

This recipe is designed for ease and flavor, perfect for a weeknight meal that feels special. Adjust the cayenne pepper to your spice preference.

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