Clams with Spicy Butter
Submitted by spike0515
Broiled cherrystone clams smothered in a fiery compound butter loaded with garlic, shallots, Dijon, and fresh herbs. Ready in under 20 minutes for a showstopping seafood appetizer.
YIELD
36 calmsPREP
15 minCOOK
1 minREADY
16 minThese broiled clams hit the table fast and disappear even faster.
Cherrystone clams get topped with a bold compound butter spiked with hot sauce, Worcestershire, Dijon mustard, and plenty of fresh garlic and shallots. A quick blast under the broiler melts everything into a bubbling, fragrant sauce right on the half shell.
Serve them with crusty French bread to soak up every last drop of that spicy, herb-flecked butter.
Chef Tips
- Use a sturdy oyster knife to shuck the clams, and keep them level on a bed of rock salt so nothing spills on the baking sheet.
- Let the butter come fully to room temperature before mixing so the herbs and seasonings distribute evenly.
- Watch closely under the broiler. One minute is all you need, and overcooking makes clams rubbery.
Ingredients
Directions
Preheat the broiler.
Open the clams and arrange them neatly on half shells on a baking sheet.
In a small bowl, cream the butter with the remaining ingredients.
Spoon the mixture evenly over the clams.
Place them under the broiler for 1 minute.
Serve immediately with French bread.
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