From the Sea · Italian-American
Garlic Butter Clams with Toasted Baguette
Small clams pop open in a garlicky mix of butter, white wine and lemon, turning the pan juices into a rich, savory sauce. Slices of golden baguette soak it up, and a few long chives add a mild oniony bite.
Test kitchen note: Soak the clams in cold salted water for 30 minutes before cooking. They will spit out any sand hiding inside their shells.
Method 5 steps
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Soak the clams in cold salted water for 30 minutes, then lift them out and rinse.
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Brush the baguette slices with 1 tablespoon of melted butter and toast under the broiler until golden on both sides.
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Melt the remaining butter in a large skillet over medium heat and cook the garlic and pepper flakes for 1 minute without browning.
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Add the wine and clams, cover and cook for 5 to 7 minutes, until the clams open. Discard any that remain closed.
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Stir in the lemon juice, then tip the clams and their buttery juices onto a plate. Lay a few whole chives over the top and serve with the toast.
That is the whole pie. Enjoy every slice.
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