Grilled Clam Toast with Ramp Butter
By Sarah Entwistle, @supperbysarah_
Images
Serves
6-8
Ingredients
Ingredients:
1 loaf crusty bread
1 dozen littleneck clams
1 bunch ramps
1 stick salted butter, softened
1/4 cup rice vinegar
3 tablespoons sugar
4 oz Castelvetrano olives
1 teaspoon crushed red pepper flakes
2 cloves garlic
1/2 cup white wine
2 lemons
flaky salt (optional)
1 loaf crusty bread
1 dozen littleneck clams
1 bunch ramps
1 stick salted butter, softened
1/4 cup rice vinegar
3 tablespoons sugar
4 oz Castelvetrano olives
1 teaspoon crushed red pepper flakes
2 cloves garlic
1/2 cup white wine
2 lemons
flaky salt (optional)
Procedure
Method
- Wash and dry the fresh produce. Bring a medium pot of salted water to a boil. Trim the ends of the ramps; separate the leaves from the stalks. Gently crush the olives with the back of your knife; remove the pits and roughly chop. Roughly chop the garlic. Halve the lemons. Using a serrated knife, cut the bread crosswise into an even amount of slices. Soak the clams in a bowl of cold, salted water for at least 20 minutes. Drain the clams and rinse under cold water to remove any remaining sand.
- In a small pot, bring the rice vinegar, sugar, 1/2 cup of water, and a big pinch of salt to a boil. Place the ramp stalks in a glass jar. Pour the hot liquid into the jar until the ramp stalks are fully covered. Let cool for 2 hours, or until room temperature. Place in the refrigerator until ready to use.
- Prepare an ice bath. Add the ramp leaves to the pot of boiling water. Cook for 30 seconds to 1 minute, or until bright green and wilted. Drain the ramps and immediately transfer to the ice bath. Let cool for at least 5 minutes, drain thoroughly and squeeze out any excess liquid. Add the softened butter and blanched ramp leaves to a food processor; pulse for 30 seconds to 1 minute or until fully incorporated. Set aside.
- Add the wine and the juice of the lemon halves to a large pot; throw in the rinds and bring to a simmer. Add the clams and cover with a lid. Cook, 5 to 7 minutes, or until the clam shells have opened. Discard any clams that do not open. Reserving any remaining liquid, remove the opened clams from the pot and remove the flesh from the shells.
- Heat olive oil in a grill pan until hot. Add the sliced bread and toast 2 to 3 minutes per side, or until slightly crispy and charred. Remove from the heat and sprinkle with flaky salt. Repeat with the remaining slices.
- To the pot of reserved clam liquid, add the chopped garlic, chopped olives, and crushed red pepper flakes; season with salt. Cook for 1 to 2 minutes, or until the garlic is slightly softened and fragrant. Add the clams and cook for 2 to 3 minutes, or until the liquid has been absorbed; taste then season if desired. To assemble, spread a generous layer of ramp butter onto the grilled bread. Top with the clam mixture and a drizzle of olive oil.
Grilled Clam Toast with Ramp Butter
By Sarah Entwistle, @supperbysarah_
Serves
6-8
Ingredients
Ingredients:
1 loaf crusty bread
1 dozen littleneck clams
1 bunch ramps
1 stick salted butter, softened
1/4 cup rice vinegar
3 tablespoons sugar
4 oz Castelvetrano olives
1 teaspoon crushed red pepper flakes
2 cloves garlic
1/2 cup white wine
2 lemons
flaky salt (optional)
1 loaf crusty bread
1 dozen littleneck clams
1 bunch ramps
1 stick salted butter, softened
1/4 cup rice vinegar
3 tablespoons sugar
4 oz Castelvetrano olives
1 teaspoon crushed red pepper flakes
2 cloves garlic
1/2 cup white wine
2 lemons
flaky salt (optional)
Procedure
Method
- Wash and dry the fresh produce. Bring a medium pot of salted water to a boil. Trim the ends of the ramps; separate the leaves from the stalks. Gently crush the olives with the back of your knife; remove the pits and roughly chop. Roughly chop the garlic. Halve the lemons. Using a serrated knife, cut the bread crosswise into an even amount of slices. Soak the clams in a bowl of cold, salted water for at least 20 minutes. Drain the clams and rinse under cold water to remove any remaining sand.
- In a small pot, bring the rice vinegar, sugar, 1/2 cup of water, and a big pinch of salt to a boil. Place the ramp stalks in a glass jar. Pour the hot liquid into the jar until the ramp stalks are fully covered. Let cool for 2 hours, or until room temperature. Place in the refrigerator until ready to use.
- Prepare an ice bath. Add the ramp leaves to the pot of boiling water. Cook for 30 seconds to 1 minute, or until bright green and wilted. Drain the ramps and immediately transfer to the ice bath. Let cool for at least 5 minutes, drain thoroughly and squeeze out any excess liquid. Add the softened butter and blanched ramp leaves to a food processor; pulse for 30 seconds to 1 minute or until fully incorporated. Set aside.
- Add the wine and the juice of the lemon halves to a large pot; throw in the rinds and bring to a simmer. Add the clams and cover with a lid. Cook, 5 to 7 minutes, or until the clam shells have opened. Discard any clams that do not open. Reserving any remaining liquid, remove the opened clams from the pot and remove the flesh from the shells.
- Heat olive oil in a grill pan until hot. Add the sliced bread and toast 2 to 3 minutes per side, or until slightly crispy and charred. Remove from the heat and sprinkle with flaky salt. Repeat with the remaining slices.
- To the pot of reserved clam liquid, add the chopped garlic, chopped olives, and crushed red pepper flakes; season with salt. Cook for 1 to 2 minutes, or until the garlic is slightly softened and fragrant. Add the clams and cook for 2 to 3 minutes, or until the liquid has been absorbed; taste then season if desired. To assemble, spread a generous layer of ramp butter onto the grilled bread. Top with the clam mixture and a drizzle of olive oil.