Buttery Lemon Clams with Crostini

MMMMmmmmMMMMmmmm Clam broth and crunchy bread. A match made in the culinary heavens. Honestly, as much as I love the clams, I really would be just as happy with only the bread and broth. There is just something magical about lemony, buttery broth being sopped up with a piece of bread that is both super drenched yet still a bit crunchy. I find myself salivating now- you?

Now surprisingly I have to be honest here, I am actually not that much of a “seafood” person. Yes, I love this recipe and this dish has made its way onto my counter quite a few times. But really, I’m more of a carbs-as-a-main-dish kind of person. If that exists? That being said, it makes perfect sense I love this recipe- It is 1/2 bread! So when the clams are gone, the bread-dipping continues for quite some time. No complaints here.

This recipe comes together really quick and I’d say fairly easy. You have to rinse and soak your clams though. The sand that they purge is instrumental to the quality of your plate. Sandy clams- no bueno! So if there is one really important thing I’d tell you before making this- it is that. Soak them clams! And my other pointer, buy extra bread;) Enjoy…..

Buttery Garlic Steamed Clams with Crostini

Serves: 4 appetizer servings or 2 main courses

Adapted from: The Blond Cook

Ingredients:

1/2 loaf Italian bread, sliced into 1/2 in slices

1/4 C extra virgin olive oil- for bread use

1/4 tsp salt

1/4 tsp cracked black pepper

1/8 tsp dried parsley

pinch red pepper flakes, optional

2 1/2 dozen little neck clams, rinsed, scrubbed and soaked in cold water (about 45 minutes) then drained

7 TBS unsalted butter, divided

1 TBS fresh minced garlic, about 2 cloves

1 C white wine

1 TBS lemon juice, from about 1 lemon

1 TBS extra virgin olive oil - for clam saute

Lemon slices

1. Make Crostini- heat a griddle over medium heat, or preheat oven to 375 degrees.

2. In a small bowl, mix together oil, salt, pepper, parsley and red pepper flakes.

3. Using a brush, coat both sides of Italian bread with oil mixture. Place on griddle and toast for about 5-8 minutes, flip and toast other side. If using oven, place on nonstick or foil lined baking sheet and toast for about 5-8 minutes then flip and toast an additional 5-8 minutes. If bread is not dark enough for either method- continue to toast until desired color.

4. Clams- In a large skillet which has a lid, melt 2 1/2 TBS butter over medium heat. Add garlic and cook, stirring often for about 1 minute.

5. Add wine and lemon juice. Bring to a boil.

6. Add clams and 2 1/2 TBS butter. Cover and steam over high heat until clams have opened- about 8-12 minutes. Check after 5 minutes and then at 2 minute intervals to remove already opened clams to a side plate

7. Discard any clams that have not opened.

8. Once all opened, add an additional 2 TBS butter and 1 TBS olive oil. Add 3-4 lemon slices or wedges for presentation and flavor. Toss well.

9. Serve with crostini.