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