"This dish was inspired by the many times I’d have to ask for bread (DISGRACEFUL! Wink.). Why not put the clams right on the bread? Serve with a fork and knife, or just roll up your sleeves like a real New Englander.
These steamed clams are served simply with white wine, garlic, just-blistered tomatoes, sweet corn and little wisps of spicy salami. The Step-by-Step VIDEO is on my YouTube channel!"
Clams on Toast with Blistered Tomatoes, Corn & Calabrese Salami
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- Recipe Card
Prep time: 45mins
Cook time: 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 3 1/2 litteneck clams (or mussels)
- 1 cup dry white wine
- 1 halved cherry tomatoes
- 1 1/2 cups corn
- 1/4 cup chopped Italian parsley
- 5 slices calabrese or other salami
- 1 large slivered garlic clove
- 1 minced shallot
- 2 tablespoons butter
- 2 slices toasted crusty bread
- Salt & pepper
Method
Step 1
To prep clams: Scrub clams to remove sand/dirt under cold water. In a large bowl of cold water, let clams soak for 15-20 minutes to remove any extra sand/dirt. Drain.
Step 2
To steam clams: In a large pot, add wine, garlic slivers, and clams. Over medium-high heat, cover pot and bring wine to a boil. Keep wine at a steady boil and let clams steam in closed pot for 5-10 minutes until clams fully open. When clams are open, they are ready to eat!
Step 3
For tomato-corn sauté: While clams are steaming, in a separate medium pot, add butter, shallot, corn, and calabrese (or other salami). Over medium-high heat, sauté mixture for about 5 minutes until shallots are soft and corn is just cooked. Add tomatoes and parsley and sauté for about 2 minutes, just until tomatoes are warm but still intact.
Step 4
To plate: Place a piece of toast in each person’s shallow bowl. Use tongs to place open clams on top of toast (discard any closed clams!!). Spoon tomato-corn sauté on top of clams. Ladle a spoonful or two of the garlicky wine on top of everything! Garnish with chopped parsley. Serve with an extra bowl for shells.