Clam Toast with Herb Butter

• 份量: 2 servings
• 准备时间: 15 minutes
• 总时间: 40 minutes

配料

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)

步骤

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.

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.

If the pan is looking dry, add another 2 tablespoons of olive oil.

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.

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.

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.

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).

Taste the broth around the clams and season with salt, if needed. I find it almost never needs it.

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.

Crack over some freshly ground black pepper and drizzle each toast with chili oil. Eat with a knife and fork, and probably a napkin!