Canned Clam Garlic Bread

When Tony Liu decided to put a clam garlic bread on the menu of his Jackson Heights restaurant, the Queensboro, it was a nod to the linguine with clam sauce that his dad used to make for him when he was growing up in Hawaii. Tony’s technique of reducing the brine to a flavorful sauce to mix with butter is ingenious enough to spin a few cheap cans into dinner gold. The garlic cooks in the oven, the bread gets perfectly crusty, and the clams come out juicy and tender—just like they would on a