Long Island Clam Toast
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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!
Cook Time:15 min
Prep Time:20 min
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Total Time:35 min
Servings: 6
Ingredients:
2 pound manila clams
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1 pound littleneck clams
6 cloves garlic, sliced thin
3 ounce olive oil
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3 shallots, sliced thin
1/2 teaspoon chili flakes
2 cup Mouton Cadet Bordeaux Blanc
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2 tablespoon chives, sliced very thin
1 tablespoon lemon juice
salt and pepper to taste
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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)
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Preparation:
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).
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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.
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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.