Tiny Clams in White Wine Broth

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Recipe bySlegersc

Notes:

Chef Paul Bartolotta, Bartolotta Ristorante di Mare, Las Vegas

Serves 6

Categories:
- Clam
- Seafood

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Ingredients:

3# Manilla or other tiny clams
6 T extra-virgin olive oil, plus about 3 T for drizzling
4 T unsalted butter, divided
1 c leeks, white, yellow and dark green parts, cut in medium dice
Pinch red chile flakes
1 c dry white wine
6 thick slices Italian peasant bread
1 clove garlic, peeled and halved
Sea salt and freshly ground pepper
2T parsley, coarsely chopped

Wash clams thoroughly brushing off any surface dirt under cool running water. Set aside.
In a medium saute pan, heat 6 T oil with 2T butter, leeks and chile flakes. Saute over medium heat, being careful not to brown the leeks.
Add white wine and clams, and cover pan to steam open the clams.
When all the clams have opened, remove the lid, and increase the heat to reduce the liquid by 1/3.
Meanwhile, grill or broil the bread until crisp, then immediately rub it with garlic. Sprinkle with a little salt and a drizzle of olive oil. Set aside.
Check the seasoning of the clam broth, and make sure the alcohol taste is gone. If not, reduce a little further. Add salt and pepper to taste.
Stir in an additional 2 T butter, if desired, and the chopped parsley.
Serve immediately in soup plates with the grilled bread on the side, and the clams and broth drizzled with olive oil.