Broiled Clams with Herb Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/4 cups unsalted butter, softened |
3/4 cup saltine cracker crumbs (about 15 saltine crackers) |
1 egg yolk |
1 garlic clove, minced |
1/3 cup chopped parsley |
1 tablespoon chopped fresh thyme |
1 tablespoon chopped fresh chives |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1/4 teaspoon hot sauce |
36 large littleneck clams |
Directions:
1. Beat butter at high speed with an electric mixer until fluffy. Add cracker crumbs, egg yolk, and garlic, beating until blended. Stir in parsley and next 5 ingredients. Place butter mixture on wax paper, and roll into a log 1 1/2-inches in diameter. Chill until firm.
2. Open clams, and discard top shell. Loosen meat from bottom shell, and rinse in cold water.
3. Cut butter into 1/8-inch-thick slices, and place 1 slice on each clam.
4. Broil 5 inches from heat 5 minutes or until golden brown.
5. NOTE: Any remaining butter can be wrapped and stored in the freezer or refrigerator. Because of the risk of salmonella in the raw yolk, butter must be cooked in a heated recipe and not used as a cold spread.
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