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

Ingredients Nutrition


  1. Heat the olive, sesame and chilli oils in a large saucepan.
  2. 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.
  3. Add the wine and the bay leaves and increase the heat. Bring to the boil and add the clams.
  4. 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.
  5. 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.
  6. Strain the cooking juices into another saucepan and boil the juices until they have reduced to about 4 tablespoons. Set aside to cool.
  7. Meanwhile pre-heat oven to 350°F
  8. 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.
  9. While the bread slices are baking remove the cooked clams from their shells, discarding the shells.
  10. Chop the clam flesh into small pieces and combine with the remaining cilantro, ginger and chilli.
  11. Mix with the orange, lemon and lime rinds, the lime juice, scallion and mint.
  12. Season to taste with salt and freshly ground pepper.
  13. Mix in the cooled cooking juices. Cover and refrigerate until ready to serve.
  14. Arrange the clam mixture on the baguette slices and serve with arugula salad.

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