Herb Baked Clams
Clams
Cook Aquatic Foods
Like oysters, clams take well to bold flavors and high heat. This warmly spiced version lets the briny sweet clam shine through a rich herb butter topping. A little bit of charring on the crumb mixture is actually desirable, as the bitter smoky flavors complement the dish well. Perfect as an elegant appetizer or light main course.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Makes 4-6 servings
Ingredients
24 cherrystone clams or 12 top neck clams, scrubbed well under cold running water
1 cup water
3 tablespoons chopped flat-leaf parsley
1 clove garlic, grated
2 tablespoons fresh lemon juice
2 tablespoons Pernod or dry vermouth
4 tablespoons butter, at room temperature
3 tablespoons panko
1 tablespoon mayonnaise
1 teaspoon freshly grated nutmeg
Instructions
Preheat the broiler to high. Line an ovenproof tray with rock salt or folded aluminum foil.
Put the clams in a small pot with the water, cover, and steam over high heat until the shells open just a crack, about 7 minutes.
Remove the clams from the pot and shuck them, reserving any clam liquor.
If using cherrystone clams, arrange half of the shells on the lined tray. If using top neck clams, arrange all of the shells on the tray.
Combine 2 tablespoons of the reserved clam liquor with the parsley, garlic, lemon juice, and Pernod in a small bowl and whisk together.
Spoon the herb mixture into the shells and top with the clams. (If using top neck clams, cut the meats in half and place one half in each shell.)
Combine the butter, panko, mayonnaise, and nutmeg in a small bowl and gently work it into a paste.
Place a small mound of the butter mixture on top of each clam.
Place the tray on the top rack of the oven and broil until golden brown, 3 to 7 minutes.
Remove from the oven and serve immediately.
Notes
Use rock salt or folded aluminum foil to keep the clam shells stable on the tray. Watch carefully during broiling - the tops should be golden brown but not burnt. Serve immediately while the butter is still bubbling!
Nutritional information
(per serving):
185 calories, 12 g total fat, 6 g saturated fat, 280 mg sodium, 8 g carbohydrate, 55 mg cholesterol, 2 g total sugar, 1 g fiber, 12 g protein
Recipe Author
Barton Seaver, Founder and Chief Executive Officer of Coastal Culinary Academy, is one of the world’s leading sustainable seafood experts and educators. He advises along the seafood supply chain, from producers and distributors to foodservice operations and independent restaurants.
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