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Crunchy baked clams
Crunchy baked clams


  • 2½ Tbsp butter
  • ½ cup finely chopped shallots
  • 1 clove garlic, peeled and chopped
  • 24 large clams (about 1.3kg)
  • 1 Tbsp each chopped rosemary and parsley
  • ¼ cup breadcrumbs
  • ¼ cup freshly grated parmesan
  • cheese

Crunchy baked clams

Julie Biuso
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes

Put butter and shallot in a small saucepan, cover with a lid and cook gently for several minutes until tender and lightly golden. Stir in garlic and remove pan from heat.

Rinse clams, then soak in a sink of cold water for 5 minutes, agitating them from time to time. Remove clams, empty and rinse out sink, then fill with fresh water and soak clams for a few minutes more. If the water is still gritty, repeat the washing process until water is clear. Transfer clams to a large saucepan with just the water clinging to them. Cover with a lid and set pan over a mediumhigh heat. As the clams open, transfer them to a large bowl.

As soon as the clams are cool enough to handle, open each one and cut clam meat from shell. Return it to one of the shells, moistening it with any clam juices (if there’s a little foot attached to the shell, remove it). Arrange clams in a shallow ovenproof tray (I use a Swiss roll tin).

If the butter has set, warm it gently. Mix herbs, crumbs and parmesan and spread on top of clams. Cook under preheated grill until golden. Serve immediately.

From Taste magazine, August 2009.

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