Spanish-style Clam Toast
Spanish-style Clam Toast
Tostá de Berberechos
Ingrediënten
- 12 small clams Manila or littleneck or 1 can (5 ounces) Spanish cockles
- ⅓ cup bottled clam juice or water
- 2 tablespoons olive oil
- 1 medium onion finely chopped (about 2/3 cup)
- 2 garlic cloves finely chopped
- ¼ cup finely chopped fresh flat-leaf parsley
- ¼ teaspoon crushed red pepper flakes adjust to taste for spice
- 2 teaspoons all-purpose flour
- 4 slices sandwich bread crusts removed and lightly toasted
Instructies
- Rinse the clams thoroughly.
- Discard any with cracked shells or those that do not close tightly when tapped.
- Finely chop the clam meat after shelling.
- Heat the olive oil in a skillet over low heat.
- Add the chopped onion and cook, stirring occasionally, until the onion turns translucent and softens, around 5 minutes.
- Cover and cook for an additional 20 minutes until the onion is tender but not browned.
- Uncover the skillet, increase the heat to medium-low, and add the garlic, parsley, and crushed red pepper flakes.
- Cook for 2-3 minutes, then stir in the flour.
- Increase the heat to medium-high.
- Add the reserved clam juice (or water) and the chopped clams to the skillet.
- Cook until the mixture thickens enough to be spreadable.
- This can be prepared in advance.
- Cut each slice of bread diagonally to create triangles.
- Spread the clam mixture generously on each toast triangle.
Notes / Tips / Wine Advice:
Serve the clam toast while hot as a delightful tapa or appetizer.
Nutritional Information
Calories: 180 kcal
