Name: Corn, Tomatoes, and Clams on Grilled Bread, Knife-and-Fork–Style
Yield: Serves 4
Ingredients: About 8 pounds tomatoes; Extra-virgin olive oil; Extra-virgin olive oil; 3 garlic cloves, smashed and peeled; 1 tablespoon Tomato Conserva or tomato paste; 1 bunch scallions, trimmed (including 1/2 inch off the green tops), sliced on a sharp angle; 8 ounces cherry tomatoes (a mix of colors and varieties), halved if large; 1/2 teaspoon dried chile flakes; 2 tablespoons unsalted butter; Kosher salt and freshly ground black pepper; 1 pound small clams, such as Manila, rinsed; 1/2 cup dry, unoaked white wine; 1/2 cup lightly packed flat-leaf parsley leaves; 2 large ears sweet corn, husked, kernels sliced off into a bowl (about 1 1/3 cups kernels); Juice of 1/2 lemon; Four 1/2-inch-thick slices country bread, grilled, rubbed with garlic, and kept warm

Photo of Corn Tomatoes and Clams on Grilled Bread.

Photo by Lara Dart

People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go? And you don’t need to use a knife and fork; hands are perfectly fine. I was just being polite.

Who knew that tomato paste could be exciting? That’s essentially what conserva is, but because you’re making it with fresh tomatoes at their peak, good olive oil, and care and attention, the result is like no canned tomato paste you’ve ever had. Deep and sweet with just a hint of caramelized sugars, a big batch of conserva is an excellent preserve to make when you’re feeling crafty.

Recipe notes

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