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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.