- 2 T extra virgin olive oil
- 3 cloves garlic, peeled
- 1 white onion, sliced
- 2-3 stems rosemary
- 2 t red chili flakes (+ more for garnish)
- 2 dozen littleneck clams, purged of any grit
- 1 C dry white wine
- 3/4 C heavy cream
- + kosher salt
- 8 slices pancetta or bacon
- 4 3/4" slices country-style bread
- 1 small handful parsley leaves
- 1 small chunk parmesan
- 1 lemon
Get a sauté pan (with a matching lid) nice and hot, and pour in the olive oil. Smash two garlic cloves with the palm of your hand or the flat side of a knife, and toss them in the pan with the onions, rosemary, and chili flakes. Sweat for 1 to 2 minutes, or until the onions are no longer raw.
Add the clams and wine, and cover. Once the clams have been steamed open—2 or 3 minutes—remove the pan from the heat, and carefully pluck the clam meat from the shells, and reserve in a bowl. Discard the shells.
Pour the cream into the pan with the aromatics and clam liquor. Reduce over medium-high heat, until you have a sauce that can coat the back of a spoon. Taste and adjust for salt. Strain and set aside.
Cook the pancetta or bacon in a pan or oven until just shy of crispy—you want a little chew. Tear into pieces.
Toast or grill the bread slices, then rub the bread with the remaining raw garlic clove. Apply a generous, even coat of the clam sauce, then distribute the clams and pancetta/bacon on top of the bread slices. Sprinkle each clam toast with more chili flakes, then pop them into an oven or toaster oven to reheat at 350°F for a minute or two.
While the toast warms, rough-chop the parsley and grate the parmesan. Once out of the oven, sprinkle the toasts with parsley, grated parmesan, and finish with a squeeze of lemon. Smash against a window as a car chase flies past.