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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.