Part of the beauty of traveling to the Hamptons is taking advantage of local seafood caught off the coast of Long Island, which is diverse and top-quality. Clams can be steamed with a variety of items and flavor profiles, but we have chosen a traditional combination that underscores the natural buttery flavor and rich quality of the fish. Toast is a perfect vessel for mopping up the broth, which is a star of the dish.

Serves 4 to 6

Heat grill to 350 ˚F. Drizzle both sides of bread with oil, season with a bit of salt and pepper, and place on grill. Cook for 2 to 3 minutes on each side, until bread is crispy and slightly charred but not burnt. Remove bread from grill and reserve.

In large stockpot, melt butter on medium heat. Add shallots and sauté for 3 minutes, until they are a light golden brown. Add garlic and sauté for an additional minute. Add white wine, clams, and ½ cup water. Cover with lid and allow clams to steam until they have just opened, about 4 to 5 minutes. Discard any that remain closed. Add parsley. Serve clams and broth in a four large bowls with garlic toast.