Clams on toast
MAKES: TO SERVINGS PREP TIME: MINUTES COOK TIME: MINUTES Inspired by Hart’s in Brooklyn, one of Bon Appétit’s best new restaurants of 2017, our version is simpler, lighter and easier to make but just as delish.
2 tbsp (30 mL) extra-virgin olive oil 1 shallot, peeled and finely sliced / fresh fennel bulb, finely chopped 1 cup (250 mL) high quality canned clams 2 tbsp (30 mL) clam liquid / cup (125 mL) dry white wine Salt and freshly ground pepper, to taste 4 to 6 thick slices sourdough bread 1 clove garlic, peeled and cut in half / cup (50 mL) chopped flat-leaf parsley Pinch dried chili flakes
1. Heat 1 tbsp olive oil over medium. Add shallot and fennel and sauté briefly until translucent, about 2 minutes. Add clams and clam liquid and bring to a boil. When liquid is reduced by half, add wine and bring back to a simmer. When liquid is reduced again by half and has thickened slightly, remove from heat. Season with salt and pepper, to taste. 2. Toast bread in a toaster or, even better, under the broiler of your oven. (Watch carefully so it doesn’t burn.) Drizzle toast with remaining olive oil and rub with cut piece of garlic. Arrange on a platter and heap warm clam mixture overtop. Garnish with chopped parsley.
337 calories, 18 g protein, 9 g fat (1 g saturated fat), 41 g carbohydrates, 2 g fibre, 27 mg cholesterol, 513 mg sodium