Clam Toast with Herb Butter

Clam Toast with Herb Butter is a luxurious appetizer that combines the briny sweetness of fresh clams with aromatic herb-infused butter on perfectly toasted bread. This elegant dish offers a delightful contrast of textures – crispy bread, tender clams, and rich, melted herb butter – making it perfect for entertaining or as a sophisticated starter.

Ingredients:

For the Herb Butter:

• 1 cup (2 sticks) unsalted butter, softened
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh tarragon, chopped
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1/4 teaspoon sea salt
• Fresh ground black pepper

For the Clams:

• 2 pounds fresh littleneck clams, scrubbed
• 1/4 cup white wine
• 2 tablespoons olive oil
• 2 shallots, minced
• 3 cloves garlic, minced
• Red pepper flakes (optional)

For the Toast:

• 1 crusty baguette or sourdough bread
• Olive oil for brushing
• Sea salt
• Fresh parsley for garnish
• Lemon wedges for serving

Directions:

1. Prepare the Herb Butter:
   • In a bowl, combine softened butter with chopped herbs
   • Add minced garlic, lemon zest, salt, and pepper
   • Mix thoroughly until well combined
   • Roll into a log using plastic wrap
   • Refrigerate until firm (at least 1 hour)
2. Clean the Clams:
   • Scrub clams under cold water
   • Discard any that are already open or cracked
   • Soak in cold water for 20 minutes to remove sand
   • Drain and rinse again
3. Cook the Clams:
   • Heat olive oil in a large pot over medium heat
   • Sauté shallots and garlic until softened (2-3 minutes)
   • Add white wine and bring to a simmer
   • Add clams and cover
   • Steam for 5-7 minutes until clams open
   • Remove clams as they open
   • Strain and reserve cooking liquid
   • Once cooled, remove clams from shells
   • Roughly chop clams
4. Prepare the Toast:
   • Slice bread on a diagonal, about 1/2 inch thick
   • Brush both sides with olive oil
   • Season with salt
   • Toast in a preheated 375°F oven until golden (about 5-7 minutes)
   • Flip halfway through
   • Let cool slightly
5. Assemble the Dish:
   • Spread generous amount of herb butter on warm toast
   • Top with chopped clams
   • Drizzle with a small amount of reserved cooking liquid
   • Garnish with fresh parsley
   • Serve immediately with lemon wedges

Tips for Success:

• Use fresh clams within 1-2 days of purchase
• Discard any clams that don’t open during cooking
• Make herb butter ahead of time for better flavor
• Toast should be crispy but not too hard
• Serve immediately while toast is still warm

Variations:

• Add crispy pancetta or bacon bits
• Include capers for extra brininess
• Top with microgreens
• Add grated Parmesan cheese
• Include preserved lemon for extra citrus punch

Storage:

• Herb butter can be stored in refrigerator for up to 1 week
• Frozen herb butter lasts up to 3 months
• Assembled toasts should be eaten immediately
• Cooked clams can be refrigerated for up to 2 days

Serving Suggestions:

• Perfect as an appetizer for 6-8 people
• Pair with crisp white wine or champagne
• Serve alongside a light salad
• Great for brunches or cocktail parties

This elegant appetizer combines the best of land and sea, creating a perfect balance of flavors and textures that’s sure to impress your guests.