Garlic and Herb Butter Grilled Clams
Photography 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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.