RomanItalian
Bruschetta with Clams and Cherry Tomatoes
A classic Roman coastal appetizer: crispy bread topped with sautéed lupini clams, cherry tomatoes, garlic, chili, and parsley, finished with extra virgin olive oil.
- Difficulty
- easy
Ingredients
8 items- 1/2 kgLupini ClamsChoose only closed clams; discard any broken ones.
- Cherry TomatoesRipe and red, cut in half or quarters.
- GarlicFresh, peeled and halved or grated, to taste.
- Extra Virgin Olive OilUse a good quality oil. Chef recommends from Isernia.
- Chili PepperFresh or dried, to taste.
- ParsleyFresh, finely chopped.
- 2 pcsBreadCountry-style bread, sliced thick.
- SaltTo taste.
Method
- Rinse the clams under cold water, discarding any broken ones.
- In a pot, heat a drizzle of oil with a halved garlic clove. Add the clams, cover, and cook over high heat until they open.
- Meanwhile, cut the cherry tomatoes in half (or quarters if large).
- Once the clams have opened, separate them from the cooking liquid using a spider. Shell most of the clams, reserving a few in the shell for garnish.
- In a pan, add a little oil, a grated garlic clove, and the cherry tomatoes. Add a splash of the clam cooking liquid and a pinch of salt. Cook briefly.
- Toast two slices of bread in a pan with olive oil until golden and crispy on both sides.
- Finely chop fresh parsley.
- To assemble, place the tomato mixture on the toasted bread. Top with the shelled clams and the reserved clams in shell. Drizzle with extra virgin olive oil and sprinkle with chopped parsley. Serve immediately.