Chef Daniel Costa’s Sott’olio Crostino

by Daniel Costa

Clam Sott’olio Crostino
photo Steven Babish

Clam Sott’olio Crostino with Celery Leaf, Parsley and Lemon
Wine pairing: Terlan Pinot Grigio, Trentino-Alto Adige.
This is great as an antipasto or light lunch. I like to make a simple spaghetti with the remaining marinating oil and clam juice by simply heating both in a small pan, adding 250 grams of just under al dente spaghetti and finishing the cooking process in the clam sauce.

1.5 k manila clams
¾ c extra virgin olive oil
1 clove garlic, thinly sliced
1 chili, thinly sliced
zest ½ a lemon
½ t kosher salt
1 sprig fresh oregano
1 sm handful Italian parsley, roughly chopped
1 sm handful interior celery leaves and stem, roughly chopped
1 t fresh lemon juice
4 slices sourdough bread, thick
1 clove peeled garlic, left whole

Purge the clams in cold salt water for 30 minutes. Drain and rinse. Heat a medium sized pan over high heat for 30 seconds or until very hot. Add the clams and immediately cover with a tight lid. Allow the clams to just open, approximately 2½ minutes. Remove the pan from the heat, Drain the clam juice and discard any unopened clams. Using a small spoon remove the clam meat and place in a small bowl or container. Discard the clam shells. Add the olive oil, salt, garlic, chili, lemon zest and sprig of oregano. Allow the clams to marinate in the fridge for at least 3 hours.

Using a slotted spoon remove the clams from the marinating oil and place in a small mixing bowl, some oil will remain on the clams and intentionally carry over. Add the parsley, celery and lemon juice to the bowl of clams, stir to combine.

Preheat the oven to 500ºF.

Drizzle the slices of bread with a little olive oil and roast in the oven until golden brown. Remove the bread from the oven and lightly rub the garlic clove over it. Top the roasted bread with the clams.

Serves 2-4 as an antipasto.