This crunchy taste of the sea lets summer linger longer.
Prep time: 15 minutes | Cook time: 20 minutes | Serves: 4 as a starter
Ingredients
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1 dozen clams
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4 Tbs. panko or fine breadcrumbs
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4 Tbs. Aux Délices des Bois Lemon Herb Garlic Butter, softened
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Salt and pepper, to taste
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Lemon wedges and chopped parsley, for serving
Instructions
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Soak the clams in a bowl of cold, salted water for 20–30 minutes to release any grit, then scrub the shells clean under running water.
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Steam the clams, covered, over medium-high heat until they open, about 7 minutes. Discard any that stay closed. Set clams, shell side down, on a sheet pan.
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For the topping, mix panko or breadcrumbs with the softened Lemon Herb Garlic Butter until evenly combined.
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Spoon the topping onto each clam, pressing gently to help it adhere.
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Bake at 425°F until golden and crunchy, about 12 minutes.
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Season with a little salt and pepper if needed, and serve hot with lemon wedges and a scattering of parsley.
Tips: Ask your fishmonger for littlenecks or cherrystones for this recipe. The clams can be steamed and topped a few hours ahead, then refrigerated and baked just before serving.
