Best Clam Bruschetta Recipe 365 Recipes

BRAISED CLAMS IN PARSLEY BROTH, PEAS AND BRUSCHETTA WITH TOMATOES AND FRIED CAPERS

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.

CLAM BRUSCHETTA RECIPE - (3.6/5)

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.

OLIVE GARDEN CLAMS BRUSCHETTA

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.

SPICY SHRIMP AND CRAB BRUSCHETTA

Steps:

• Bring clam juice to boil in medium saucepan. Add shrimp; reduce heat to medium, cover and cook just until shrimp are opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; cool. Coarsely chop shrimp.
• Mix sliced green onions, mayonnaise, lemon juice, paprika, and cayenne in medium bowl. Mix in shrimp and crabmeat. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
• Preheat oven to 375°F. Brush both sides of baguette slices lightly with oil; arrange in single layer on baking sheet. Bake until bread is golden, about 10 minutes. Cool. Mound shrimp mixture atop bread. Place on platter and serve.