Broiled Clams

Author: 
Mark Gottwald
  • sticks ( 1/pound) unsalted butter, at room temperature
  • 3/4 Cups  cracker crumbs
  • 1/2 Cup  finely chopped mixed herbs, such as parsley, chives, oregano and thyme
  • large egg yolk
  • 1 Tablespoon  minced garlic
  • 1/2 Teaspoon  Tabasco
  •   Rock salt
  • dozen freshly shucked littleneck clams, on the half shell
  • 2 sticks ( 1/pound) unsalted butter, at room temperature
  • 3/4 cup cracker crumbs
  • 1/2 cup finely chopped mixed herbs, such as parsley, chives, oregano and thyme
  • 1 large egg yolk
  • 1 tablespoon minced garlic
  • 1/2 teaspoon Tabasco
  • Rock salt
  • 4 dozen freshly shucked littleneck clams, on the half shell
Under the broiler, a thin slice of compound butter becomes a lightly garlicky herbed crumb topping for these clams.

Directions RichSnippets

Click Here For Directions

Recipe Details

Serves: 
8

The Daily Meal Editors and Community Say...