CLAM BRUSCHETTA - Lidia

By dyannucci

Ingredients

• 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, shucking juices reserved and strained (about 1 cup meat, 1 1/2 cups shucking juices), clams chopped if they are large
• 1/4 cup chopped fresh Italian parsley
• 12 thick slices country bread, each 2 to 3 inches long, grilled

Details

Servings 6
Adapted from lidiasitaly.com

Preparation

Step 1

Directions

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.

Divide the sauce evenly over the grilled bread, and serve hot.

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