Clams Bruschetta

Makes 6-8 appetizers.

1 loaf crusty Italian bread
2-3 garlic cloves, peeled
8 Tbsp. virgin olive oil
1 cup Blount IQF Frozen Chopped Sea Clam Meat
1 cup water
2 Tbsp. Blount Sea Clam Broth Concentrate
4 large ripe tomatoes, cut into thick slices
16-20 fresh arugula or basil leaves, rinsed and dried
kosher salt and freshly ground pepper, to taste

Simmer IQF clam meat (from frozen) in water and clam broth concentrate for about 2 minutes; then set aside. Pre-heat grill. Slice bread on the diagonal into inch-thick slices. Toast both sides of the bread on the grill. Peel the garlic and rub the cloves against the sides of the toasted bread to infuse the garlic. Drizzel olive oil on the sliced bread; garnish with overlapping layer of sliced tomato and spoonfulls of clam meat. Sprinkle with kosher salt and freshly ground pepper, to taste. Julienne the arugula or basil leaves and scatter over the Bruschetta. Serve immediately.