Clam Salsa Feta 'schetta's
From pkusmc 14 years ago
- 20 mins to make
- Serves 8-10
I was originally making this to follow along with Keni's NFL game-day theme, but the game it represents has long since come and gone. The clam salsa stands on its own as a great topping for tostada's or pita chips. Read more The feta bruschetta was just an idea that worked out for me. See less
Ingredients
- 1 lb cherry tomatoes, halved shopping list
- 1 lb uncooked chopped clams (or about 3 cans cooked/chopped) shopping list
- 1 large red onion, chopped shopping list
- 2 T cilantro, chopped shopping list
- 1 tsp basil, chopped shopping list
- 1 tsp salt shopping list
- 1 tsp black pepper shopping list
- juice from 2 lemons shopping list
- baguette shopping list
- 6 oz feta cheese shopping list
- olive oil shopping list
How to make it
Clam Salsa
- If you're using fresh uncooked clams, heat them in a pan with their juices until they boil. Simmer for about 3-4 minutes and remove from heat
- In a large bowl combine the halved cherry tomatoes, the chopped red onion, the cilantro, basil, S&P and lemon juice
- Add 2-3 T of the clam broth, and then strain the rest out of the clams
- Add clams to the salsa and fold in. See Photo
- Let chill
Feta 'schetta's
- Preheat oven to 450
- Slice baguette into 1/2" slices
- Drizzle with olive oil and bake for about 10 minutes, or until crispy and golden brown
- Spread feta on them, and top with the chilled clam salsa See Photo
- Enjoy with a cold beer and a good football game!
Clam Salsa
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