You can make Long Island Clam Toast just like Chef Dave Siegal of New York's Cull & Pistol Restaurant. Enjoy it with a glass of Mouton Cadet Bordeaux Blanc, essential to bringing out the best in these clams!
- 2 pound manila clams
- 1 pound littleneck clams
- 6 cloves garlic, sliced thin
- 3 ounce olive oil
- 3 shallots, sliced thin
- 1/2 teaspoon chili flakes
- 2 cup Mouton Cadet Bordeaux Blanc
- 2 tablespoon chives, sliced very thin
- 1 tablespoon lemon juice
- salt and pepper to taste
- 3 ounce Dickson's tasso ham (can substitute bacon)
- 2 ounce garlic aioli (can make your own or use mayo + garlic oil)
- 3 slices crusty italian bread or ciabatta (grilled, or toasted in a pan)
- rinse all the clams under cold running water to remove any sand.
- sautee the tasso ham in a pan over medium heat with oil for 4 minutes until the fat starts to render out and the ham gets crispy.
- add garlic and shallots and sautee until they become translucent (about 3 min).
- add salt, pepper, chili flakes and all clams, and white wine. Cover pan and steam on high heat for about 4 minutes or until all clams open.
- remove clams from pan once they open (discard any that do not open). Reduce liquid in pan by half, and reserve the liquid-shallot-ham juice.
- remove all clams from their shells and combine with liquid.
- grill slice of bread (or toast) and spread thin layer of garlic aioli.
- top bread with warm clams and a little juice, sprinkle with lemon juice and fresh chives.