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Clam Bruschetta


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Rate this recipe 3.7/5 (12 Votes)


  • 1/4 cup extra virgin olive oil
  • 1 large onion, thinly sliced (about 1 1/2 cups)
  • 4 garlic cloves, peeled and thinly sliced
  • Pinch crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 48 littleneck clams, shucked, chopped if large, shucking juices reserved and strained
  • 1/4 cup chopped fresh Italian parsley
  • 12 thick slices country bread, each 2 to 3 inches long, grilled



Step 1

To a large skillet, over medium-high heat, add the olive oil. When the oil is hot, add the onion. Cook, stirring occasionally, until the onion is softened, about 4 minutes. Add the garlic, and let sizzle a minute, taking care not to burn it, then season with the crushed red pepper flakes and salt.

Add the clam shucking juices to the skillet, bring to a boil, and add the parsley. Let boil to reduce the juices by about half and bring the sauce together. Reduce the heat to a simmer, add the shucked clams, and simmer until they are just cooked, about 2 minutes.

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