Manila Clams with North African Spices

The distinctive flavors in this dish were inspired by the Moroccan marinade called charmoula. Littleneck clams can be substituted for Manila clams but will take a little longer to cook.

• 2 Tbs. olive oil
• 2 medium shallots, thinly sliced
• 1 tsp. sweet smoked paprika
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• A generous 1/8 tsp. cayenne
• 2/3 cup dry white wine
• 2 lb. Manila clams, well rinsed
• 1 Tbs. fresh lemon juice
• Kosher salt
• 3 Tbs. chopped fresh flat-leaf parsley

Heat the oil in a 5- to 6-quart heavy-duty pot over medium-high heat. Add the shallots and cook, stirring, until they begin to soften, about 30 seconds. Add the paprika, cumin, coriander, and cayenne; stir until fragrant, about 30 seconds. Add the wine and clams. Cover and steam, shaking the pot occasionally, until the clams open, about 5 minutes (discard any that don’t open).

Add 1 Tbs. fresh lemon juice to the pot and season to taste with salt. Divide the clams between 2 bowls and pour the liquid over them. Sprinkle with the parsley and serve.