Best Clam Bruschetta Recipes

Olive Garden Clams Bruschetta image

Provided by Member 610488

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

8 slices Italian bread
1 garlic clove, peeled, cut in half
1/2 cup extra virgin olive oil
1 cup chopped clam, drained (2 6-oz cans)
4 large ripe tomatoes, cut into thick slices
kosher salt
fresh ground black pepper, to taste
12 arugula leaves or 12 fresh basil leaves, rinsed and dried

Steps:

Preheat grill. Toast both sides of bread slices on the grill. Rub cut side of garlic cloves on toasted bread to infuse with garlic flavor. Place 1 tomato slice & 1 Tbsp clam meat on each slice of grilled bread.
Arrange on large platter. Sprinkle with Kosher salt and freshly ground pepper, to taste. Drizzle with extra virgin olive oil. Slice arugula or basil leaves in thin strips and distribute over bruschetta.
Serve immediately.

Nutrition Facts : Calories 424.4, Fat 29.4, SaturatedFat 4.2, Cholesterol 19.3, Sodium 276.8, Carbohydrate 29.1, Fiber 3.4, Sugar 5.2, Protein 12.6

Clam Bruschetta Recipe - (3.6/5) image

Provided by mahto

Number Of Ingredients 8

1/4 cup extra virgin olive oil
1 large onion, thinly sliced (about 1 1/2 cups)
4 garlic cloves, peeled and thinly sliced
Pinch crushed red pepper flakes
1/2 teaspoon kosher salt
48 littleneck clams, shucked, chopped if large, shucking juices reserved and strained
1/4 cup chopped fresh Italian parsley
12 thick slices country bread, each 2 to 3 inches long, grilled

Steps:

To a large skillet, over medium-high heat, add the olive oil. When the oil is hot, add the onion. Cook, stirring occasionally, until the onion is softened, about 4 minutes. Add the garlic, and let sizzle a minute, taking care not to burn it, then season with the crushed red pepper flakes and salt. Add the clam shucking juices to the skillet, bring to a boil, and add the parsley. Let boil to reduce the juices by about half and bring the sauce together. Reduce the heat to a simmer, add the shucked clams, and simmer until they are just cooked, about 2 minutes.

Braised Clams in Parsley Broth, Peas and Bruschetta with Tomatoes and Fried Capers image

Provided by Robin Miller : Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil, divided
2 shallots, chopped
2 cloves garlic, minced
1/2 cup dry white wine or vermouth
2 pounds littleneck clams, scrubbed
1/2 cup reduced-sodium chicken or vegetable broth
1/2 cup bottled clam juice
1/3 cup chopped fresh parsley leaves
1 tablespoon butter
1/3 cup drained capers
1 baguette, sliced crosswise into 1/4-inch thick slices and toasted until golden
3 roasted Roma (plum) tomatoes, diced
2 cups frozen green peas, steamed until just tender

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add shallots and garlic and cook 2 minutes. Add wine and cook 1 minute. Add clams, broth and clam juice and bring to a simmer. When clams have opened, remove them from pan, reserving liquid in pan, and transfer to a serving platter. Add parsley and butter to pan and simmer 1 minute. Place clams in serving bowls and pour over parsley broth.
Heat remaining oil in a small skillet over medium-high heat. Add capers and cook 2 minutes.
Place diced tomatoes on baguette slices and top with fried capers. Serve bruschetta and peas alongside clams.