Take the flavors of the beach into fall with this simple, seafood recipe.
serves 4 as a hearty appetizer
8-10 quahog clams
1 c white wine
1 tbsp butter
1 shallot, finely chopped
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, minced
salt and white pepper to taste
1 tsp white truffle oil
1 baguette, sliced and lightly toasted
Wash the outside of the clams. Discard any that are open and don’t shut when tapped.
Heat the wine in a small stock pot to a gentle simmer. (Make sure there is at least an inch of wine in the pot. If needed, add a little extra.) Add the clams, cover and steam until all the clams open, approx 6-8 minutes.
Remove the clams from the pot and set aside until they are cool enough to handle. Reserve the poaching liquid.
Heat the butter in a saute pan. Add the shallot, carrot, celery and garlic along with 2 tablespoons of the oyster poaching liquing. Saute until the carrot is soft. Remove from heat.
Remove the clams from their shells and roughly chop.
Add the clams to the vegetable mixture in the pan and, if needed, return to heat until heated through. Season with salt and pepper to taste.
Top the bread slices with the quahog mixture, drizzling with white truffle oil before serving.
