Tomatoes, Clams & Garlic Naan w/ Lime Yogurt Sauce
At the end of summer, we are attacked with cherry tomatoes from our garden, ripened and ready to be consumed en mass. Blistering some cherry tomatoes and popping them on a flatbread is one of my favorite ways to deplete the harvest. Here, I toss them with sweet preserved clams and fresh garlic to transform the flavor. And I love this easy lime whipped yogurt on just about anything, plus it works as a nice “glue” to hold the juicy toppings.
1 medium sized naan bread, store bought is not only fine, it's brilliantly convenient.
½ cup of plain greek yogurt
2 Tablespoons of freshly squeezed lime juice
Extra virgin olive oil, as needed
Salt, as needed
Black pepper, as needed
1 cup of cherry tomatoes, whole
1 large garlic clove, peeled and minced
½ cup of preserved clams, drained, such as Ramon Peña Clams in Brine
½ teaspoon of nigella seeds or black sesame seeds
1 teaspoon of fresh oregano, torn
1 - Preheat the oven to 350° F. Or, if you have a countertop oven, use the “toast” setting and set it to high.
2 - While the oven is heating, prepare your yogurt sauce. In a mixing bowl, stir together the yogurt, lime juice, 1 Tablespoon of olive oil, ½ teaspoon of salt and ½ teaspoon of cracked black pepper. Stir for just a minute, until it looks creamy and easy to spread. Taste it for seasoning and adjust as needed. Set aside.
3 - Drizzle a small amount of olive oil on both sides of the naan, set on a baking sheet, and toast for 10 minutes, flipping once.
4 - While the naan is toasting, blister the tomatoes. Warm up a medium sized sauté pan over medium heat. Add 2 Tablespoons of olive oil and warm.
5 - Add the tomatoes. If your pan is nice and hot, there will be some sizzling and splattering - this is good. Use a splatter guard, or just enjoy the mess in the moment. Stir or toss the tomatoes until the skin begins to blister, about 5 minutes.
6 - Add the garlic and clams to the pan, and continue stirring or tossing for another couple minutes, until the garlic is fragrant. You’ll notice that the oil in the pan has turned bright orangey-red. Remove from the heat and set aside for a moment.
7 - Take your naan out of the oven, and set it up on a cutting board, which could also be your serving board. Spread a generous amount of the lime yogurt sauce all over the naan.
8 - Spoon the blistered tomatoes, clams and garlic over the naan. Be sure and get all the clams and evenly drizzle the pan sauce over the top.
9 - Sprinkle all over with some finishing salt, nigella seeds and oregano
10 - Slice into 4 pieces, and serve immediately