SPICY CLAMS WITH GARLICKY TOASTS

Spicy Clams With Garlicky Toasts image

Number Of Ingredients 12

5 tablespoons Extra-virgin olive oil
1 cup Chopped scallions, trimmed, white and green parts (from two bunches)
3 Garlic cloves, minced, plus 2 whole peeled
2 serrano peppers, finely chopped
1 cup dry white wine
1 cup chicken broth
4 pounds littleneck or Manila clams, scrubbed
1 Baguette, split lengthwise, then halved crosswise
1/2 cup Roughly chopped parsley (from one small bunch)
1 cup Roughly chopped cilantro leaves and tender stems
1 cup Packed small basil leaves (from one bunch)
6 Lemon or lime wedges for serving

Steps:

Set a heavy-bottomed soup pot or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add scallions and let sizzle for a minute without browning. Add garlic and peppers, stir and let sizzle for 15 seconds.
Add wine and broth, and turn heat to high. Add clams, and clamp on lid. Cook for 7 or 8 minutes, stirring once or twice, until all clams have opened. Turn off heat and keep pot covered.
As clams cook, prepare the baguette: Under the broiler, toast the bread cut-side up until it's golden. Rub the cut side of baguette with a peeled garlic clove and and drizzle each of the four pieces with about 1/2 tablespoon olive oil.
Just before serving, throw parsley, cilantro and basil into the pot and stir well to distribute.
Ladle clams and broth into big soup bowls. Serve with garlic toasts for sopping and lemon wedges. For a dramatic presentation, set a single long toast atop each bowl.