Clam Toast with Olive Tapenade
Pan-fried clams, crispy toast, and an olive tapenade.
Ingredients
Clams
- 1 Loaf of Thickly Sliced Bread Italian or French
- 2 Dozen Littleneck Clams
- 1 Minced Garlic Clove
- 1/2 cup Chopped Parsley
- 1 tsp Crushed Red Pepper Flake
- 1/4 cup Olive Oil
- Salt and Pepper
- 1 oz Parmesan
- 1.5 lbs Chopped and Fried Linguica
Tapenade
- 10 Chopped Anchovies
- 2 cups Green Olives Chopped
- 1 cup Parsley
- 1 cup Olive Oil
- 1/4 cup Chopped Capers
- Zest and Juice of Two Lemons
- Salt and Pepper
Instructions
- Steam the clams until they open, remove the clam meat and chop.
- Place the chopped clams, linguica, garlic, crushed red pepper, parmesan, parsley, salt and pepper into a mixing bowl and combine.
- Lightly oil, salt, and pepper the bread and grill, toast, or bake until crispy on the outside.
- Place the clam mixture onto the toast then add a bit of the tapenade over top of the clams.
- To make the tapenade add all tapenade ingredients to a small mixing bowl and combine, it tastes better if made days in advance.