Ingredients

• 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: Harissa 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.

Instructions

1. Whisk first 4 ingredients in small bowl. Slowly whisk in oil. Season aioli with freshly ground black pepper; reserve.
2. Clams: Preheat oven to 375°F. Rub bread with 1 garlic clove. Place on baking sheet; bake until crisp, 12 to 15 minutes. Wrap in foil; reserve. Thinly slice 2 garlic cloves. Heat oil in medium pot over medium-high heat. add shallots; sauté 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). 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.
3. Preheat oven to 375°F. Rub bread with 1 garlic clove. Place on baking sheet; bake until crisp, 12 to 15 minutes. Wrap in foil; reserve.
4. Thinly slice 2 garlic cloves. Heat oil in medium pot over medium-high heat. add shallots; sauté 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).
5. 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.