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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!