Crostoni d’Arselle (Baby Clams on Thick Toast)

April 7, 2013Posted in:

Crostoni d’Arselle
Baby Clams on Thick Toast
Serves 4

2 tablespoons extra-virgin olive oil
1 sprig fresh thyme
¼ teaspoon crushed red pepper flakes
3 cloves garlic, peeled and crushed
2 tablespoons chopped fresh Italian parley
½-1 cup white wine
1 cup chopped tomatoes
4 pounds of the smallest clams you can find, washed well
½ cup chopped fresh basil
Salt and fresh ground pepper, to taste
4 thick slices Tuscan bread, toasted


In a large saute pan, heat the olive oil, thyme, red pepper flakes, garlic, and parsley until the garlic starts to color, about 5 minutes. Add the wine, tomatoes, and clams and continue cooking until the clam shells open, 3 to 5 minutes, then remove them from the heat. Discard any unopened clams. Shell the clams and return the clam meat to the cooking liquid. Add the basil and salt and pepper. Spoon the clam mixture on top of the toast and serve.