Clam Toast

Clam toast.

A few years ago, I was lucky enough to do an overnight kayak and camping trip from Charleston, South Carolina, to one of the remote islands off the coast, at which time I learned how to dig for clams.

My guide and I gathered a bushel of clams and cooked them over an open fire right there on the beach – as you’d expect, they were superb. This clam toast is an homage to the simplistic nature of our meal that evening. All you need are some ingredients to amplify the bright, briny flavor of the clams and great bread to soak up all the liquid.

Clam Toast

Serves | 2 to 4 |

  • 2 Tbsp canola oil
  • 10 cloves garlic, minced
  • ½ red onion, julienned
  • 4 Tbsp butter, divided
  • salt and freshly ground black pepper, to taste
  • 1 lb clams in the shell
  • 3 Tbsp white wine
  • zest of 1 lemon
  • 2 Tbsp parsley
  • 2 thick slices sourdough bread

| Preparation | In a medium saucepan, heat canola oil. Add garlic, red onion and 2 tablespoons butter; season with salt and pepper. Cook until translucent, 5 to 7 minutes. Add clams and white wine; cook until clams open and then add lemon zest and parsley. Remove from heat and set aside. In a large skillet, add remaining butter; add bread and toast on both sides. Transfer toast to a clean plate or bowl and slice each piece in half. Evenly distribute clams and liquid on toast and serve immediately.

Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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