Clams on Toast in Herbed White Wine

2 tsp. extra-virgin olive oil, plus more for serving

4 slices thick-cut sourdough bread

4 garlic cloves, 2 halved, 2 smashed

3 ounces thinly sliced prosciutto, torn

2 tsp. fresh thyme leaves

1 tsp. chopped fresh oregano

1 C. dry white wine, such as pinot grigio or Sauvignon Blanc

Kosher salt and freshly ground pepper

2 pounds Manila clams (see Note)

Crushed red pepper flakes, for serving

Fresh basil leaves, for serving

 

In a large skillet, heat the olive oil over medium heat. When the oil shimmers, add the bread and cook until golden and toasted, 1 to 2 minutes per side. Remove the bread from the skillet and rub each piece with the cut side of one of the halved garlic cloves. Using the same skillet, cook the prosciutto over medium heat, without moving it, until crisp, 2 to 3 minutes per side. Remove the prosciutto and set aside. Add the smashed garlic, thyme, and oregano and cook until fragrant, about 1 minute. Pour in the wine, season with salt and pepper, and bring to a simmer over high heat. Add the clams and cook until the clams open and the sauce reduces by one-third, 8 to 10 minutes. Discard any clams that do not open after 10 minutes. To serve, divide the toast between two plates and spoon the clams and wine sauce over the top. Crumble the prosciutto over the clams. Top with red pepper flakes and fresh basil. Store any leftover sauce refrigerated in an airtight container for 1 to 2 days. Note: Try to find Manila clams, which are smaller and better suited for this recipe. If you’re using littleneck clams, you might need to cook them about 5 minutes longer than indicated to get them to open up.