Vongole in brodetto

　　Chef Michael Schlow of Boston's Via Matta created this dish for Epicurious's Wine.Dine.Donate program.

　　

Ingredients

Makes 10 servings

　　1 cup extra-virgin olive oil, plus extra for bread

　　2 1/2 garlic cloves, thinly sliced

　　2 teaspoons kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1 1/2 teaspoons red pepper flakes

　　6 pounds small (less than 2 inches wide) hard-shelled clams such as littlenecks or cockles, scrubbed

　　1 1/4 cup white wine

　　1 tablespoon fresh thyme leaves

　　2 loaves rustic Italian bread, sliced into 1-inch-thick pieces

　　1/2 cup extra-virgin olive oil

　　1/4 cup fresh Italian flat-leaf parsley, coarsely chopped

　　

Cook clams:

Step 1

In 5- to 6-quart heavy pot over moderate heat, heat oil until hot but not smoking. Add garlic and sauté until golden brown, about three minutes. Add salt, pepper, and pepper flakes, and sauté until fragrant, about 1 minute. Increase heat to moderately high and add clams, white wine, 1 1/4 cups water, and thyme. Cover and bring to a boil. Continue to cook, stirring occasionally, until clams open, about 5 to 7 minutes. Discard clams that do not open after 8 minutes.

　　

While clams cook, grill bread:

Step 2

Preheat grill (high heat).

　　

Step 3

Brush bread slices with olive oil on both sides and grill, flipping once, until golden brown and crispy, about 4 minutes per side. (Alternately, bread may be toasted in broiler until golden brown and crispy.) Keep warm.

　　

Step 4

When clams are cooked, stir in parsley. Serve clams with grilled bread.