Crostini of Citrus Clams

Name: Crostini of Citrus Clams
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 1 tablespoon sesame oil; 1 teaspoon chili oil; 2 shallots, finely diced; 2 garlic cloves, finely diced; 3 tablespoons cilantro, chopped; 1 tablespoon fresh ginger, grated; 2 chilies, finely diced; 2/3 cup dry white wine; 2 bay leaves; 2 1/4 lbs fresh clams, washed; 1 baguette, sliced; 1 tablespoon orange rind, grated; 1 teaspoon lemon zest, grated; 1 teaspoon fresh lime juice; 2 scallions, finely chopped; 2 teaspoons of fresh mint, chopped; salt and pepper; arugula, to serve

Submitted by English_Rose

"For a stylish seafood appetizer try this delicious recipe for citrus-flavoured clam-topped crostini."

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Ready In:: 55mins
Ingredients:: 19
Serves:: 4

ingredients

2 tablespoons olive oil
1 tablespoon sesame oil
1 teaspoon chili oil
2 shallots, finely diced
2 garlic cloves, finely diced
3 tablespoons cilantro, chopped
1 tablespoon fresh ginger, grated
2 chilies, finely diced
²⁄₃ cup dry white wine
2 bay leaves
2 ¹⁄₄ lbs fresh clams, washed
1 baguette, sliced
1 tablespoon orange rind, grated
1 teaspoon lemon zest, grated
1 teaspoon fresh lime juice
2 scallions, finely chopped
2 teaspoons of fresh mint, chopped
salt and pepper
arugula, to serve

directions

Heat the olive, sesame and chilli oils in a large saucepan.
Add the shallots, garlic, half the cilantro, half the ginger and half the chilli and cook over a medium heat until the shallots have softened without colouring.
Add the wine and the bay leaves and increase the heat. Bring to the boil and add the clams.
Cover the pan and cook over a brisk heat, shaking the pan from time to time, for between 3 - 5 minutes or until the clams have opened.
Remove opened clams and set aside. Return unopened clams to the heat and cook for a further 2 minutes. Discard any that fail to open.
Strain the cooking juices into another saucepan and boil the juices until they have reduced to about 4 tablespoons. Set aside to cool.
Meanwhile pre-heat oven to 350°F
Lightly oil the baguette slices on both sides with the olive oil and place in the oven on a baking sheet. Bake until golden and brittle, around 15 minutes. Set aside to cool.
While the bread slices are baking remove the cooked clams from their shells, discarding the shells.
Chop the clam flesh into small pieces and combine with the remaining cilantro, ginger and chilli.
Mix with the orange, lemon and lime rinds, the lime juice, scallion and mint.
Season to taste with salt and freshly ground pepper.
Mix in the cooled cooking juices. Cover and refrigerate until ready to serve.
Arrange the clam mixture on the baguette slices and serve with arugula salad.

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RECIPE SUBMITTED BY

English_Rose

United Kingdom

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)

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