Champagne Butter Clams with Sourdough Toast

Instructions

Preheat the oven to 350ºF (175°C).

Trim about 1/4-inch (6-mm) from the top of the head of garlic so all the cloves are exposed. Place the garlic on a small piece of aluminum foil, drizzle with the olive oil, and season with a pinch of salt and pepper.

Wrap the garlic in the foil, set on a baking sheet, and bake until the garlic is tender, about 40 minutes. Set the foil packet aside until it's just cool enough to handle, then unwrap the garlic head and let it cool completely.

In a large bowl, combine the clams and enough cold water to cover. Let them stand for 20 minutes, drain in a colander, and rinse again.

Squeeze the roasted garlic cloves into a medium bowl and mash them with a fork until mostly smooth. Add the butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, and mixed fresh herbs and stir until smooth and combined.

Preheat the oven to high broil (500ºF 260°C).

Arrange the bread slices in a single layer on a large, rimmed baking sheet. Spread half of the garlic herb butter on the bread slices. Broil until golden brown, 2 to 4 minutes.

Plop the remaining garlic herb butter in a large Dutch oven and melt over medium heat. Add the drained clams and champagne. Bring to a simmer, cover, and cook until all the clams are open, 8 to 10 minutes.

Use a slotted spoon to transfer the clams to a deep rimmed platter or individual serving bowls, discarding any unopened clams.

Ladle the cooking liquid over the clams, being careful to leave any grit at the bottom of the pan.

Sprinkle with additional fresh herbs and flaky salt and serve with the sourdough toasts and lemon wedges. (If you're not serving the clams immediately, cover the platter with foil to keep warm and garnish just before serving.)

Entree