Think of this recipe as a shortcut white clam pizza, without a trip to New Haven, Conn.: Stir together canned clams with piquant pecorino cheese, garlic, dried oregano, lemon zest and red pepper flakes. Spoon it onto bread, then broil until bubbling and singed in spots. While this is a wonderful lunch or dinner for two, you can also double the clam topping, use a whole baguette, then cut into small pieces for a crowd. In place of a baguette, you can also use your favorite French bread or hero roll halved across the equator.
The clam mixture can be refrigerated up to 2 days in advance. Broil right before serving.
From cookbook author Ali Slagle.
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Ingredients
measuring cupServings: 2
Directions
Time Icon Total: 10 minsStep 1
Position a rack in the upper third of the oven and heat the broiler.
Step 2
In a medium bowl, stir together the clams, pecorino, olive oil, garlic, oregano, lemon zest and pepper flakes.
Step 3
Place the bread on a rimmed baking sheet, cut sides down, and broil for about 1 minute, or until lightly toasted (watch closely as broilers vary). Remove from the oven, turn the bread over, cut sides up, and top with the clam mixture, spreading all the way to the edge of the bread to prevent burning.
Step 4
Broil for 2 to 4 minutes, or until the cheese is melted and bubbling. Let cool slightly, then squeeze the lemon wedges over and serve.
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Nutritional Facts
Per serving (two 6-inch pieces baguette)
Calories
468
Fat
13 g
Saturated Fat
4 g
Carbohydrates
52 g
Sodium
876 mg
Cholesterol
55 mg
Protein
32 g
Fiber
2 g
Sugar
2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author Ali Slagle.
Tested by Olga Massov.
Published April 22, 2023
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