CLAM BOATS

This is french bread pizza by another name, with an unusual touch: its base is essentially pimiento cheese, which tastes great broiled on top of oysters…and it turns out, underneath clams too.

Nearly any type of bread can be used for the “boat” portion: the only rule is that it should be somewhat soft and chewy, while still strong enough to support the toppings. Ciabatta, focaccia, soft American french bread (not a crisp baguette), or even Italian hero rolls are great options. For a less boaty vibe, pita or naan?

A brown bear in Katmai National Park & Preserve enjoys a razor clam as a snack.

Source: National Park Service (“Monitoring Razor Clams as an Indicator of Nearshore Ecosystem Health”): March 5, 2020.

• The basic idea

  Chop razor clams into bite size pieces and marinate them in lemon juice, olive oil, crushed red pepper, onions, garlic and oregano (or thyme). Split a loaf of french bread in half horizontally and spread it with pimiento cheese (grated cheddar, chopped pimientos, mayonnaise, minced onion, worcestershire sauce). Spread each cut face of the bread with the pimiento cheese and broil until golden; top with the marinated clams, onions, garlic and herbs and broil again. Top with freshly grated parmesan and chopped parsley to serve.

• Ingredient list

  Serves 4

  Takes about 45 minutes from start to finish

  FOR THE CLAM TOPPING

  • 8 ounces Pacific razor clam steaks

  • 2 tablespoons lemon juice

  • 2 tablespoons olive oil

  • crushed red pepper to taste (about 1/2 - 1 teaspoon)

  • 1 small red onion, sliced thin

  • 4 cloves garlic, sliced thin

  • 2 tablespoons fresh oregano or thyme leaves, lightly chopped

  FOR THE PIMIENTO CHEESE BASE

  • 2 cups (about 8 ounces) sharp cheddar cheese, grated

  • 1/2 cup grated onion

  • 1/2 cup mayonnaise

  • 1/4 cup minced pimiento (in this case, it’s optional)

  • 3-4 dashes worcestershire sauce

  • salt and cayenne pepper to taste

  TO ASSEMBLE THE BOATS

  • 1 loaf soft french bread (about 10-12 ounces)

  • fresh parsley leaves, for garnish

  • freshly grated parmesan, for garnish

  • salt and pepper to taste

• Steps

  1. Chop 8 ounces of razor clam steaks into small bite-sized pieces.

  2. Add the clams to a bowl with 2 tablespoons lemon juice, 2 tablespoons olive oil, crushed red pepper to taste, 1/2 red onion (thinly sliced), 4 cloves garlic (thinly sliced) and 2 tablespoons fresh oregano or thyme leaves (lightly chopped).

  3. Set aside the clam marinade while preparing the pimiento cheese. (Room temperature is fine for a short period of time; refrigerate it if longer than 15 minutes.)

  4. Preheat the broiler.

  5. Mix together 2 cups sharp cheddar cheese (grated), 1/2 cup grated onion, 1/2 cup mayonnaise, 1/4 cup minced pimiento, 3-4 dashes of worcestershire sauce and salt and cayenne pepper to taste.

  6. Split one loaf of soft french bread horizontally so it opens like a book.

  7. Spread the pimiento cheese on the cut faces of the bread.

  8. Broil until the cheese is bubbling and golden, 2-10 minutes (depending on your broiler).

  9. Divide the clam mixture evenly over the bread (discard extra liquid in the bowl) and broil again until the onions begin to char and the clams are cooked through, 3-4 minutes.

  10. Top with fresh parsley and freshly grated parmesan to serve.