Chili Garlic Clams with Confit Garlic by Giltreatsgil

Ingredients

• 1 lb (450g) fresh clams, scrubbed clean
• 3 tbsp extra virgin olive oil, plus more for confit
• 4 cloves garlic, minced (for clams)
• 1/2 tsp red chili flakes (adjust to taste)
• 2 slices crusty bread, for grilling
• 1 head garlic, peeled (for confit)
• 1/2 cup extra virgin olive oil (for confit)
• 2 tbsp fresh chives, chopped

Instructions

1. Prepare confit garlic: In a small saucepan, combine the peeled garlic cloves and 1/2 cup olive oil. Simmer gently over low heat for 10-15 minutes, or until garlic is very soft and lightly golden. Set aside.
2. Heat 3 tablespoons of olive oil in a large skillet or pot over medium heat. Add the minced garlic and red chili flakes, sautéing for 1-2 minutes until fragrant but not browned.
3. Add the cleaned clams to the skillet. Cover tightly with a lid and cook for 5-7 minutes, shaking the pan occasionally, until all the clams have opened. Discard any unopened clams.
4. While clams are cooking, grill or toast the slices of crusty bread until golden brown and crisp.
5. Divide the cooked clams and their flavorful broth into serving bowls. Garnish generously with the prepared confit garlic and chopped fresh chives.
6. Serve immediately with the grilled toast, perfect for soaking up the delicious broth.