CookEat Recipe
Livornese Clams on Toast
Small clams cooked with browned onion, parsley and tomato, served with their sauce over toasted bread.
Method
Steps
Step 1
Gather the ingredients: 1 kg live small clams from a reputable shellfish retailer; 100 g onion, finely chopped; 2 tablespoons olive oil; Black pepper; 1 tablespoon roughly chopped parsley; 300 ml plain tomato purée; About 100 ml water as needed; 4 slices firm bread, about 160 g.
Step 2
Keep the live clams refrigerated below 4°C in a breathable container. Discard broken shells and any that stay open when tapped. Scrub and rinse briefly in cold running water just before cooking.
Step 3
Warm the olive oil in a wide casserole. Add the onion and pepper and cook for about 8–10 minutes until lightly browned. Add the roughly chopped parsley and cook for another 30 seconds.
Step 4
Add the clams, tomato purée and enough water to keep the sauce loose. Cover and steam over medium-high heat for about 4–9 minutes, shaking the casserole occasionally, until the clams open and cook through. Discard unopened clams. Keep enough sauce to soak the toast.
Step 5
Meanwhile, toast the bread until lightly browned without adding oil. Arrange on a serving platter or in warm shallow bowls and spoon over the clams and their hot tomato-onion sauce. Serve promptly.
Step 6
For the tomato-paste version, replace the purée and 100 ml water with 2 tablespoons tomato paste mixed into about 350 ml water, then follow the same cooking method.
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