Yield: 4 servings, 4 crostini each.

2 cups Sea Watch Chopped Sea Clams

2 cups tomatoes, diced

½ cup red onion, minced

2 cloves garlic, minced

2 Tbsp. basil, chiffonade

2 Tbsp. olive oil

1 Tbsp. red wine vinegar

1 large French baguette

Drain juice from clams and save for other recipes. Slice baguette into thin slices. Toast them lightly. Mix the clams, tomatoes, garlic, onion, basil, olive oil and vinegar together. Spoon mixture onto toasted baguette with slotted spoon. Garnish plate with the fresh basil.