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.