Clams on Cuban Toast Points

Clams and Cuban toast points, what a combination. Cuban bread has its own unique qualities, as does the Whole Ocean Clams used to create this great dish. This recipe is great example of the multi-cultural appeal of clams.


Heat 3 tablespoons oil in a large saucepan over medium heat. Add the onions and sauté 1 to 2 minutes. Raise the heat to high. Add wine, clam juice, and chicken stock, boil until reduced 2 to 3 minutes. Add clams and sauté 1 to 2 minutes. Add tomatoes, mushrooms and spinach, sauté 2 more minutes. Finish with compound butter. Serve clams atop pesto crusted Cuban toast points.

Garnish with fresh lemon zest and fresh chives.

Yield: 8

Recipe by:  Marvin Brown of The International Art Institute of Tampa’s Culinary Program, winner of the 2010 Sea Watch Creative Clam Challenge


Lemon Ginger Compound Butter

  • 1 lb. Butter, softened & unsalted
  • 1 oz. Shallots, minced
  • 1 Tbsp. Parsley, rough chopped
  • 3 Tbsp. Ginger, minced
  • 2 Tbsp. Lemon Zest, chopped
  • 1 Tbsp. Thyme, chopped
  • 2 Tbsp. Chives, chopped
  • 1 Tsp. Cracked Red Pepper
  • 2 Cups Fresh Basil Pesto
  • 1 Loaf Cuban Bread

Cuban Toast Points

Cut Cuban bread in half length-wise. Spread pesto evenly on both halves. Place under broiler to reach a golden rustic crust. Cut on the bias and use as a base for the clam sauté.

  • 3 Tbsp Olive Oil
  • 1 Yellow Onion, diced ¼”
  • 1 lb Spinach, coarsely chopped
  • 3 Tomatoes, diced 1/4″
  • 6 oz Shiitake Mushrooms, sliced
  • 1 can Sea Watch Whole Ocean Clams, drained & juice reserved
  • 4 oz White Wine
  • 3 oz Chicken Stock

Product Codes

Sea Watch: 0731 – 6/51 oz.
Sea Watch: 0F31 – 12/15 oz.