Clams on toast

Best Health - - EATS -

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.

IN­GRE­DI­ENTS

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

METHOD

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.

PER SERV­ING

337 calo­ries, 18 g pro­tein, 9 g fat (1 g sat­u­rated fat), 41 g car­bo­hy­drates, 2 g fi­bre, 27 mg choles­terol, 513 mg sodium

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