Steamed Clams With Miso Aioli And Harissa

• 1/4 cup mayonnaise
• 1 garlic clove, minced
• 4 tablespoons fresh lemon juice
• 1 tablespoon yellow miso
• 1 tablespoon canola oil
• 1 10-ounce loaf sourdough bread, cut into 1-inch-thick slices
• 3 garlic cloves, peeled, divided
• 1 tablespoon extra-virgin olive oil
• 3/4 cup sliced shallots
• 2 pounds Manila clams, scrubbed, rinsed, drained
• 3/4 cup dry white wine
• 1 8-ounce bottle clam juice
• 3 tablespoons chopped fresh Italian parsley
• 2 tablespoons yellow miso
• Harissa powder
• Ingredient info:
• powder is a spice blend sold at Middle Eastern markets and at wholespice.com. if unavailable, combine 2 teaspoons ground coriander; 1 1/2 teaspoons ground ancho chiles; 1 teaspoon each garlic powder, paprika, and cumin; 1/2 teaspoon salt; and 1/4 teaspoon cayenne pepper.

1. Whisk first 4 ingredients in small bowl. Slowly whisk in oil. Season aioli with freshly ground black pepper; reserve.
2. Preheat oven to 375u0b0F. Rub bread with 1 garlic clove. Place on baking sheet; bake until crisp, 12 to 15 minutes. Wrap in foil; reserve.
3. Thinly slice 2 garlic cloves. Heat oil in medium pot over medium-high heat. add shallots; saute 3 minutes. add garlic; stir 45 seconds. Add clams, wine, and clam juice. Cover; simmer until clams open, 4 to 5 minutes (discard any unopened clams).
4. Stir parsley and miso into cooking liquid. Divide clams and liquid among bowls. Top each with 1 tablespoon aioli; sprinkle with harissa. Serve with bread.

mayonnaise, garlic, lemon juice, yellow miso, canola oil, bread, garlic, extravirgin olive oil, shallots, manila clams, white wine, clam juice, fresh italian parsley, yellow miso, sold

Taken from www.epicurious.com/recipes/food/views/steamed-clams-with-miso-aioli-and-harissa-363050 (may not work)