Bruschetta with Cherry Tomatoes and Vongole

Method

1. Check that the clams are fresh: they should be closed and smell like the sea. Discard any broken or open clams.
2. Rinse the clams under cold water. Remove any broken shells.
3. In a large pan, heat a drizzle of olive oil with a split garlic clove. Add the clams, cover, and cook over high heat until they open.
4. Using a spider strainer, separate the opened clams from their cooking liquid. Reserve the liquid.
5. Shell most of the clams, leaving a few in their shells for garnish.
6. Cut the cherry tomatoes in half, then into small dice.
7. In a bowl, combine the diced tomatoes, a little olive oil, a tiny bit of grated fresh garlic, a pinch of salt, and a few tablespoons of the reserved clam cooking liquid. Mix well.
8. Add chopped fresh parsley to the tomato mixture and stir.
9. Toast thick slices of rustic bread in a pan with olive oil until golden and crispy on both sides.
10. Spoon the tomato mixture onto the toasted bread.
11. Arrange the shelled clams and a few clams in their shells on top.
12. Finish with a drizzle of extra virgin olive oil and more chopped parsley. Serve immediately.