← Back to Search Results
broiling
 Sizzling Clams with Garlic-Herb Butter

Photo by:
Comments: 0
 

Recipe

This is one of my favorite ways to prepare clams. You can vary the flavorings as you wish, but this classic version is well worth the first try. You can shuck the clams and spread the butter on a couple of hours before you plan to serve them. Put the clams right on the baking sheet and refrigerate them until you are ready to cook them.

Yield: 4 servings

Ingredients

  • 3 garlic cloves
  • Pinch of kosher salt
  • 4 tablespoons unsalted butter, softened at room temperature
  • Pinch of cayenne pepper
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • ¼ cup plus 2½ tablespoons chopped fresh parsley
  • 20 littleneck clams, washed well in cold water
  • Lemon wedges
  • Slices of crusty bread

Directions

Chop the garlic finely. Sprinkle the salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of your blade, until the garlic becomes pastelike. (Alternatively, smash the garlic and salt together in a mortar and pestle.) Place the garlic paste in a small bowl and add the butter, cayenne, lemon juice, rosemary, thyme, and the 2½ tablespoons parsley. Mash together with a fork. Refrigerate and reserve.

Shuck the clams (see Note) and place each clam on the deeper half shell. Press about 1 teaspoon of the flavored butter onto the clam. Refrigerate until ready to cook.

Heat the broiler. Place the clams on a sided baking sheet and broil until the butter is melted and sizzling and the clam is cooked through, 3 to 5 minutes. (The cooking time will vary depending on the kind of broiler you use.) Sprinkle with the remaining chopped parsley and serve immediately with lemon wedges and crusty bread to soak up the extra butter.

Notes

To shuck a clam, insert a clam knife at its “top,” opposite the hinge. Turn the knife to pry open the clam. Scrape the knife along the top and bottom shells to remove the clam, being careful not to cut the meat itself.


© 2003 Gordon Hamersley

Note from Cookstr's Editors

Nutritional information does not include slices of crispy bread.

 

Nutritional Information

Nutrients per serving (% daily value)

162kcal (8%)
51mg (5%)
19mg (32%)
189mcg RAE (6%)
278mg
11mg
10g
0g
0g
3g
55mg (18%)
119mg (5%)
7g (37%)
12g (19%)
11mg (59%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
mexican-everyday Mexican Everyday
by Rick Bayless
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
martin-yans-china Martin Yan's China
by Martin Yan
flavor Flavor
by Rocco DiSpirito
lucid-food Lucid Food
by Louisa Shafia
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?