Calabrian Chili Clam Toast

Growing up my mom was allergic to shellfish, so of course I immediately believed that I was too. I never ate it and it wasn’t until I met my fiancé that I tried shellfish for the first time. Now I eat oysters, shrimp, clams, mussels, and lobster. I especially love clams. To me, there is nothing quite like a delicious bowl of clams with crispy bread. I especially love to pair the clams with sourdough. The added tang from sourdough rounds everything out beautifully. This is a great, rustic dish for a casual weeknight at home or if you are entertaining. I love that it is plated into personal portions, the bread does an epic job of soaking up all the juices while still staying nice and crispy on the exterior.

Calabrian Chili Clam Toast

Serves: 4

Active Time: 15 minutes

Total Time: 20 minutes

Ingredients:

• Extra virgin olive oil

• 6 tablespoons unsalted butter

• 2 large slices rustic bread

• 2 large shallots, finely chopped

• 1 bulb fennel, finely chopped, fronds reserved for serving

• Kosher salt

• 6 cloves garlic, thinly sliced, reserving 1 whole clove

• 1 lemon, zest and juice

• 2 teaspoons Calabrian chili paste

• 1 1/2 cups white wine

• 2 pounds littleneck clams, scrubbed and soaked

• Parsley leaves, finely chopped

Steps:

Soak the clams in cold water for at least 20 minutes to remove any dirt or sand.

In a large skillet with high sides over a medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Once melted, add the bread and fry until golden brown, about 1 minute. Flip the bread, add 1 more tablespoon of butter and 1 more tablespoon of olive oil and cook 1 minute more until the bread is golden on both sides. Set aside on a paper towel-lined plate. Scrape garlic clove onto both sides of the bread. 

In the same pan, add 1 tablespoon olive oil and 4 tablespoons butter. Add finely chopped shallot and fennel. Season with kosher salt and cook, stirring occasionally, until translucent and tender, 7-8 minutes. Add wine and garlic and cook for 2-3 minutes to reduce. Add 2 teaspoons Calabrian chili paste and season with kosher salt and stir to combine. Add clams, increase the heat to high, and cook uncovered for 5 minutes. Cover, and cook 2 minutes more until the clams open (get rid of any that don’t). Top with parsley and fennel fronds. 

In a small bowl, combine 2 teaspoons Calabrian chili paste with the zest and juice of 1 lemon. Drizzle in 1/4 cup EVOO. Season with kosher salt and whisk to combine.

To serve, in a plate with sides, add the toast, top with clams and juices, drizzle with Calabrian chili vinagrette and enjoy!

Thank you to Rustik Oven for sponsoring this post!