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Recipe Detail Page
Double-Down Sauced Shellfish with ’Nduja & Garlic Toasts
Autumn 2023
Match your amusingly flippant mood with a shellfish recipe that can be made however you like. Quickly steam up a more upscale version with clams, wine and ’nduja—or go cheap and cheerful with mussels paired with beer and bacon (which you may happen to have in the fridge already).
Makes 4 appetizer or 2 main course servings
VINAIGRETTE
2 shallots, finely chopped
2 garlic cloves, minced
1/4 cup (60 mL) white wine vinegar
1/4 cup (60 mL) extra virgin olive oil
1/4 cup (60 mL) finely chopped parsley, cilantro or basil
TOASTS
4 to 8 large, thick slices of hearty sourdough
1 tbsp (15 mL) extra virgin olive oil
1 garlic clove, peeled and cut in half
SHELLFISH & SAUCE
1/4 cup (60 mL) ’nduja (spreadable spicy salami) or 1/4 lb (115 g) pancetta, cut into small cubes, or bacon slices, chopped
2 to 3 tbsp (30 to 45 mL) butter
2 shallots, finely chopped
2 garlic cloves, minced
1/4 tsp (1 mL) chili flakes (optional)
1/2 cup (125 mL) white wine, preferably dry, or beer (feel free to use leftover as long as it still tastes good)
2 lbs (905 g) scrubbed and cleaned pasta clams or mussels (cleaning directions follow)
1/2 cup (125 mL) heavy cream (35%)
1. To prepare vinaigrette, add shallots, garlic and vinegar to a bowl. Slowly whisk in oil until evenly mixed. Whisk in herbs.
2. To prepare toasts, brush both sides of each bread slice with oil. Toast on a tray in a toaster oven or oven until lightly golden. When cool enough to handle but still warm, rub each toast with garlic on both sides. It’s okay to serve these at room temperature. It’s more important that you can pay special attention to cooking the shellfish. Or if you’d like to serve toasts warm, perhaps designate someone else to be in charge of toasting.
3. Prepare shellfish. If using pancetta or bacon, place in a large, wide pot. Set heat to medium. Cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, remove to a paper towel–lined plate. You can leave 1 tbsp (15 mL) fat in the pan and just use 2 tbsp (30 mL) butter. Add butter to pan. If using ’nduja, melt full amount of butter. When butter is bubbling, add shallots. Cook, stirring occasionally, until softened, 3 to 5 minutes. Add ’nduja (but not pancetta or bacon), garlic and chili flakes. Continue to cook, stirring occasionally until hot and incorporated, about 2 minutes. Pour in wine. Simmer until reduced by about half, about 2 to 4 minutes. Gently add clams or mussels. Cover and cook until they open, 6 to 10 minutes. Using a slotted spoon, remove shellfish to shallow bowls as they open.
4. Stir cream into shallot broth in pan. Bring to a simmer. Pour over shellfish in bowls.
5. Add toasts to edge of bowl or a side plate. Sprinkle shellfish with cooked pancetta or bacon. Drizzle both toasts and shellfish with vinaigrette.
Makes 4 appetizer or 2 main course servings
HOW TO CLEAN CLAMS
Place clams in a large bowl filled with fresh, cold water mixed with 1/4 cup (60 mL) table salt. Let stand for 30 minutes. Remove from water. Gently scrub with a soft bristled brush and wipe off any grit and sand, rinsing in cold water. Discard any broken or open clams that don’t close with a good tap.
HOW TO CLEAN MUSSELS
Rinse under cold water and scrub clean with a soft bristled brush. As you go, check along edges for the “beard,” a stringy bit that you might find along the outer edge of the shell. Pinch the beard between your fingers and pull out and away from the mussel and then down toward the hinged end to remove. Discard any broken or open mussels that don’t close with a good tap.
