Free recipe
Garlic Clam Toast
Built around clams and thick slices bread -- the method starts by soaking the clams in cold salted water 20 minutes so they release any grit.
Anchored by clams, thick slices bread and garlic, this seafood dish starts by soaking the clams in cold salted water 20 minutes so they release any grit and comes together in about 50 minutes -- the kind of easy recipe that earns a permanent spot in the rotation.
Worth the 50 minutes -- this is a weekend project that pays off.
An easy, forgiving method -- hard to get wrong on a first try.
Built around clams, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 lb (450 g) small clams, scrubbed
- 4 thick slices bread
- 4 cloves garlic (3 sliced, 1 halved)
- 1/4 cup white wine
- 3 tbsp butter
- 1/4 tsp chili flakes
- 2 tbsp chopped parsley, olive oil, salt
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Soak the clams in cold salted water 20 minutes so they release any grit, then lift them out.
Toast or grill the bread until golden, then rub the halved garlic clove over each slice and drizzle with olive oil.
Melt the butter in a pan over medium heat and cook the sliced garlic and chili flakes 1 minute until fragrant.
Add the clams and white wine, cover, and steam 3-5 minutes until the shells open. Discard any that stay shut.
Stir in the parsley.
Spoon the clams and all their garlicky butter juices over the toast.
Serve immediately, with extra bread for the juices.
The step worth not rushing: Toast or grill the bread until golden, then rub the halved garlic clove over each slice and drizzle with olive oil.
