Clam Toast with Tapenade

By: The Food Hunter

This recipe from Bon Appetit is a must for clam lovers. It combines the briny sea flavor of clams with a green olive tapenade for a match made in heaven. Clam toast makes a splendid appetizer when paired with a glass of white wine. I would suggest the Landmark Vineyards 2018 Overlook Chardonnay. At $27 a bottle it's a steal.

Clam Toast with Tapenade
1 lemon
4 pounds littleneck clams
1 garlic clove, finely chopped
½ cup coarsely chopped parsley
1 teaspoon crushed red pepper flakes
¼ cup olive oil, plus more for drizzling
Kosher salt, freshly ground pepper
1 loaf crusty bread, halved lengthwise
Green Olive Tapenade
1 ounce Parmesan, coarsely grated (about ⅓ cup)

Prepare a grill for medium-high heat. Cut lemon in half crosswise and thinly slice 1 half; remove seeds. Set remaining lemon half aside for serving. Grill lemon slices, turning occasionally, until lightly charred, about 2 minutes. Transfer to a cutting board and coarsely chop. Place in a medium bowl.

Using long tongs, place clams directly on grill. Carefully transfer to a large bowl as they open. (Try to save as much clam liquor as possible, but some will inevitably spill onto coals.) Let cool.

Remove clams from their shells and coarsely chop. Transfer clams and any liquor to bowl with lemon and add garlic, parsley, red pepper flakes, and ¼ cup oil; season with salt and black pepper.

Drizzle bread with oil and grill, turning halfway through, until toasted and lightly charred, about 5 minutes.

Top toasts with clam mixture, some Green Olive Tapenade, then Parmesan, dividing evenly; cut into pieces. Cut reserved lemon into wedges and serve alongside toast for squeezing over.


For the Tapenade
10 oil-packed anchovy fillets, finely chopped
1 cup Castelvetrano olives, pitted, crushed
1 cup Cerignola olives, pitted, crushed
1 cup coarsely chopped parsley
1 cup olive oil
¼ cup coarsely chopped, drained capers
2 tablespoons finely grated lemon zest
¼ cup fresh lemon juice
Kosher salt, freshly ground pepper

Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.

Do Ahead: Tapenade can be made 1 week ahead. Cover and chill