Clams on Cuban toast points

This recipe was provided by Sea Watch, International

Ingredients for Lemon Ginger Compound Butter

• 1lb butter, softened and unsalted
• 1 oz shallots, minced
• 1 TBS parsley, chopped
• 3 TBS ginger, minced
• 2 TBS lemon zest
• 1 TBS thyme, chopped
• 2 TBS chives, chopped
• 1 tsp cracked red pepper
• 2 cups fresh basil pesto
• 1 loaf Cuban bread

Ingredients for Clams

• 3 TBS olive oil
• 1 Yellow onion, diced
• 1 lb Spinach, coarsely chopped
• 3 Tomatoes, diced
• 6 oz Shiitake mushrooms, sliced
• 1 can Sea Watch Whole Ocean Quahog Clams, drained and juice reserved
• 3 oz Chicken stock

For Cuban toast points

1. d in half length-wise.
2. Spread pesto evenly on both halves.
3. Place under broiler to reach a golden rustic crust.
4. Cut on the bias and use as a base for the clam saute.

For clams

1. Heat 3 tablespoons oil in a large saucepan over medium heat.
2. Add the onions and saute 1 to 2 minutes. Raise the heat to high.
3. Add wine, clam juice, and chicken stock.
4. Boil until reduced, 3 minutes.
5. Add clams and saute 1 to 2 minutes. Add tomatoes, mushroom, and spinach. Saute 2 more minutes.
6. Finish with compound butter.
7. Serve clams atop pesto crusted Cuban toast points.
8. Garnish with lemon zest and fresh chives.

Recipe by: Marvin Brown, winner of the 2010 Sea Watch Creative Clam Challenge