Go Back
–+ servings

Clam Toast with Herb Butter

This simple clam toast recipe is packed with flavor and so incredibly simple to make. You just cook down your aromatics, let everything reduce with a bit of white wine, and then let the clams quickly steam open, releasing all their amazing flavor. You can serve this with toast and easily impress a crowd. Or you can serve it over any grain, it might be called a toast - but it's versatile!
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 2 servings

Equipment

Ingredients

  • 12 small Littleneck clams
  • Extra-virgin olive oil
  • 2 large slices of sourdough bread
  • 1 small yellow onion , finely chopped
  • Diamond Crystal kosher salt
  • 3 large garlic cloves, grated or finely chopped
  • 2 cups ramps (optional) or any leafy greens
  • 1 teaspoon red pepper flakes
  • 3 tablespoons ramp butter, or any herb butter (see note)
  • 1 1/4 cup dry white wine
  • 1 lemon for zest and juice
  • Freshly ground black pepper , for finishing
  • Chili oil, optional, for finishing, I like Brightland's Ardor Oil for this

Instructions 

  1. Submerge the clams in a large bowl of water. Scrub them and mix them in the water, then drain the water and repeat until the water runs clear. Set aside.
  2. Set a large sauté pan with a tight-fitted lid over medium heat. Add a glug of olive oil and let it heat up for a few minutes. Add the bread to the pan and toast for 2-3 minutes on each side, or until golden. Set aside.
  3. If the pan is looking dry, add another 2 tablespoons of olive oil.
  4. Add the diced onion to the pan and cook, stirring occasionally, until the onion begins to soften 5-6 minutes. Season with a small pinch of salt. Add 1/4 cup of water and continue to cook. As the water simmers off, this will allow the onion to fully soften but gain no color.
  5. When the water has completely evaporated, add the garlic and cook until it is fragrant 3-4 minutes. Then add the leafy greens, red pepper flakes, and stir in the butter.
  6. When the butter is fully melted, add the white wine. Bring this to a simmer in the pan and let it reduce by almost half.
  7. When the wine has reduced but the mixture is still quite brothy, add the clams to the pan. Cover for 6-8 minutes and let the clams steam open. If any clams remain closed after 10 minutes of steaming, discard them (they are not fit for eating).
  8. Taste the broth around the clams and season with salt, if needed. I find it almost never needs it.
  9. Scoop half of the clams and a lot of their broth over each slice of toast. Zest the lemon over each toast, then cut off a lemon wedge to put on each plate for serving.
  10. Crack over some freshly ground black pepper and drizzle each toast with chili oil. Eat with a knife and fork, and probably a napkin!

Notes

*Note: If you don't have herb butter around, this recipe will also work well with a high-quality, salted butter!