Clam Toast
This delectable clam toast, known as Tostá de Berberechos, was a favorite in our family. My mother-in-law, Clara Orozco, a Madrileña of Basque heritage, always added dried chili pepper to this recipe to give it a delightful spicy kick. It's a popular and savory Spanish tapa.
Ingrediënten
Serves 8
- 6 medium clams such as Manila or littleneck, or 2 (5-ounce) cans of Spanish cockles
- ⅓ cup of bottled clam juice or water
- 2 tablespoons of olive oil
- 1 medium onion finely chopped (about ⅔ cup)
- 2 garlic cloves finely chopped
- ¼ cup of finely chopped fresh flat-leaf parsley
- ½ medium-hot dried chili pepper like Spanish guindilla (seeded and crumbled) or ¼ teaspoon of crushed red pepper
- 4 teaspoons of all-purpose flour
- 4 slices of sandwich bread with the crusts removed and lightly toasted
Instructies
- Begin by rinsing the clams.
- Discard any with cracked shells or those that do not tightly close when touched.
- Then, finely chop the clam meat.
- In a medium skillet over low heat, heat the olive oil.
- Add the finely chopped onion and cook, stirring, until the onions become wilted and transparent, which should take about 5 minutes.
- Cover the skillet and let it cook for an additional 20 minutes or until the onions are tender but not browned.
- Remove the cover and increase the heat to medium-low.
- Add the garlic, parsley, and chili pepper, cooking for an additional 2 to 3 minutes.
- Afterward, stir in the flour.
- Increase the heat to medium-high, add the reserved clam juice and the chopped clams, and cook until the mixture thickens enough to spread.
- (You can prepare this mixture in advance.
- )
- Slice each piece of bread in half diagonally.
- Spread the clam mixture generously on each slice of bread
Notes / Tips / Wine Advice:
Serve the clam toast while it's still hot.
Enjoy your flavorful Clam Toast (Tostá de Berberechos) with a spicy twist!
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