Garlic and Herb Butter Grilled Clams
Photography by Manja Wachsmuth.
The secret to getting the best from this recipe is to not over-cook the clams when first steaming them open. Topped with the zesty, herb-packed butter, they are then grilled to perfection.
Serves: 4
INGREDIENTS
32 large clams, rinsed
Herb butter
⅓ cup packed parsley leaves
1 tablespoon dried tarragon
2 cloves garlic, crushed
1 teaspoon Dijon mustard
pinch chilli flakes
100 grams butter, at room temperature
sea salt and ground pepper
Parmesan for grating
To serve
crusty bread
METHOD
Preheat the grill to its highest setting.
Place the clams in a large saucepan over a high heat. Remove them from the pot as soon as they open. You want them more raw than cooked at this point.
Herb butter: Put all the ingredients, except the Parmesan, in a food processor and process until smooth and bright green. Season.
To cook: Gently prise the meat from each shell then place it in one half shell. Place the half shells on a baking tray and top each one with a dollop of herb butter.
Add a grating of Parmesan and place under the grill for a couple of minutes or until the butter is golden and bubbling and the clams are just cooked. Serve with plenty of crusty bread for mopping up the delicious juices.
Related Content
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!