Whip Up This Canned Clam Appetizer When You’re Short on Time
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.
| Servings | Prep Time | Cook Time |
| 4 to 6servings | 10minutes | 20minutes |
| Servings | Prep Time |
| 4 to 6servings | 10minutes |
| Cook Time |
| 20minutes |
Ingredients
- 2 tbsp extra virgin olive oil
- 1 shallot peeled and finely sliced
- 1/4 fresh fennel bulb finely chopped
- 1 cup canned clams high quality
- 2 tbsp clam liquid
- 1/2 cup dry white wine
- Salt and freshly ground pepper to taste
- 4 to 6 thick slices sourdough bread
- 1 garlic clove peeled and cut in half
- 1/4 cup flat-leaf parsley chopped
- pinch dried chili flakes
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
- 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.
Recipe Notes
Nutrients 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
