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Clams on Toast in Herbed White Wine

Source of Recipe

From "Half Baked Harvest Super Simple" by Tieghan Gerard


Recipe Introduction

"I really like cooking with wine. When it comes to making sauces, it's a total flavor booster. I especially love the combination of clams and white wine; it's delicate and pairs nicely with the salty prosciutto and fresh herbs in this recipe. And, yes, I realize this is a very fancy way to enjoy toast, but I am okay with that. In fact, I think it works just perfectly. I like this dish best for dinner, when I'm feeling like something fancy and 'grown up' but still want it to be easy. Also, even though I love the wine in this recipe, I understand that some of you may prefer not to cook with wine. It's okay: I get it. If this is the case for you, simply substitute chicken broth."

List of Ingredients

◦ 2 tablespoons extra-virgin olive oil, plus more for serving
◦ 4 slices thick-cut sourdough bread
◦ 4 cloves garlic, two halved, two smashed
◦ 3 ounces thinly sliced prosciutto, torn
◦ 2 tablespoons fresh thyme leaves
◦ 1 tablespoon chopped fresh oregano
◦ 1 cup dry white wine, such as pinot grigio or Sauvignon Blanc
◦ Kosher salt and freshly ground pepper
◦ 2 pounds Manila clams (see Note)
◦ Crushed red pepper flakes, for serving
◦ Fresh basil leaves, for serving


Recipe

In a large skillet, heat the olive oil over medium heat. When the oil shimmers, add the bread and cook until golden and toasted, 1 to 2 minutes per side. Remove the bread from the skillet and rub each piece with the cut side of one of the halved garlic cloves.

Using the same skillet, cook the prosciutto over medium heat, without moving it, until crisp, 2 to 3 minutes per side. Remove the prosciutto and set aside. Add the smashed garlic, thyme, and oregano and cook until fragrant, about 1 minute. Pour in the wine, season with salt and pepper, and bring to a simmer over high heat. Add the clams and cook until the clams open and the sauce reduces by one-third, 8 to 10 minutes. Discard any clams that do not open after 10 minutes.

To serve, divide the toast between two plates and spoon the clams and wine sauce over the top. Crumble the prosciutto over the clams. Top with red pepper flakes and fresh basil. Store any leftover sauce refrigerated in an airtight container for one to two days.

Serves 2






❧ Note:
Try to find Manila clams, which are smaller and better suited for this recipe. If you're using littleneck clams, you might need to cook them about 5 minutes longer than indicated to get them to open up.