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
Under the broiler, a thin slice of compound butter becomes a lightly garlicky herbed crumb topping for these clams.

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Recipe Details

Serves: 
8
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