Words by Matt Hranek. Photo by Stephen Lewis.
Yolanda and I went to City Island in the Bronx a couple of years ago to check out one of the many old-school seafood restaurants there. The house appetizer—garlic bread with chopped clams—stands out in my memory. I have since adapted the recipe at home, starting with a standard hoagie roll. (I like how these rolls retain their sponginess when toasted; a baguette is fine in a pinch if you can’t find them.) I start by making a compound butter to slather on the roll before it’s popped under the broiler. The result is buttery, clammy, garlicky toast that is crunchy on the outside, soft and pillowy on the inside. Serve this warm starter with your drink of choice. Bubbles are highly recommended here, whether that’s beer or Champagne. This recipe also works well with fresh clams if you’re lucky enough to get them.
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Ingredients
- 8 tablespoons 1 stick/113 g salted butter, softened
- 1 6½-ounce 185 g tin clams, drained and chopped
- 5 garlic cloves, minced
- ¼ cup 15 g chopped fresh flat-leaf parsley
- 1 9- to 12-inch 23 to 30 cm hoagie or sub-style roll, split
Instructions
- Position an oven rack 6 inches (15 cm) from the broiler and preheat the broiler.
- Combine the butter, clams, garlic, and parsley in a small bowl with a flexible spatula until every ingredient is incorporated and evenly mixed. Generously spread the compound butter on both cut sides of the roll.
- Place the roll buttered side up on a baking sheet and broil until golden brown and fragrant, about 2 minutes, watching carefully so it doesn’t burn. Cut into pieces and serve warm.
Excerpted from A Man & His Kitchen by Matt Hranek (Artisan Books). Copyright © 2023.