Grits With Littleneck Clams and Shrimp | TASTE

Rinse and scrub clams under cold water and drain. In a large sauté pan, bring 4 cups of water and kosher salt to a boil over medium-high heat. Carefully drop the clams into the simmering water and let them cook until the shells open. Remove the clams as they open, set aside, and drain cooking liquid from the pan and dry. In the same pan, heat 2 teaspoons of oil over medium heat and add onion. Sauté onion for about 10 minutes, stirring often so that the onion doesn’t burn and slightly caramelizes. Add in cherry tomatoes. Sauté them for 2–3, minutes until the tomatoes start to soften and release their liquid. Smush them with your cooking utensil and mix well with the onion. Push onion and tomato aside in the pan and add remaining 2 teaspoons of oil and the flour and mix well. Let cook for 4–5 minutes, scraping up the brown bits that have stuck to the bottom of the pan and incorporating them with the tomatoes and onions. Slowly whisk or stir in about 3 cups of water to the flour mixture, preventing any lumps. Turn the heat up to medium and bring to a boil for about 1 minute. Reduce heat back to medium and let thicken, about 5 minutes, stirring often. Season to taste with salt, black pepper, and 1/4 teaspoon of ground chile. Add shrimp and cook 2–3 minutes, then add cooked clams. In a separate pot with a lid, bring 4 cups of water to a boil over high heat. Whisk the dry grits into the water vigorously and reduce heat to low. Stir well, add a pinch of salt and butter, and cover with a lid. Cook for at least 20 minutes, whisking often to prevent burning and clumps. When grits are finished, add seafood gravy and enjoy immediately.