Home  |  Market  |  Recipes  |  Shellfish

Clam Toast

Provided by David Seigal, Executive Chef of Cull & Pistol

Clam Toast


  • 2lbs manila clams
  • 1lbs littleneck clams
  • 6 cloves garlic, sliced thin
  • 3oz olive oil
  • 3 shallots, sliced thin
  • 1/2 tsp chili flakes
  • 2 cups white wine
  • 2T chives, sliced very thin
  • 1T lemon juice
  • Salt and pepper to taste
  • 3oz Dickson's tasso ham (can substitute bacon)
  • 2oz garlic aioli (can make your own or use mayo + garlic oil)
  • 3 slices crusty Italian bread or ciabatta (grilled, or toasted in a pan)


Add salt, pepper, chili flakes and all clams, and white wine. Cover pan and steam on high heat for about 4 minutes or until all clams open. Remove clams from pan once they open (discard any that do not open). Reduce liquid in pan by half, and reserve the liquid-shallot-ham juice. Remove all clams from their shells and return clam meat to the pan.

Grill (or toast) bread and spread thin layer of garlic aioli. Top bread with warm clams and a little juice from the pan. Sprinkle with lemon juice and fresh chives.

Serves 3