Baked clams with garlic butter

Yield: 4 Servings

Measure Ingredient
24 \N Cherrystone clams
6 tablespoons Soft butter
\N \N Salt and generous grinding of black pepper
1 tablespoon Finely minced garlic
1 tablespoon Finely chopped shallots
4 tablespoons Chopped fresh chervil or parsley
4 tablespoons Freshly grated Gruyere or Parmesan cheese

Preaheat the broiler to high. Open the clams or have them opened, discard the top shell; loosen the clams on the bottom half of the shell.

Blend together in bowl the butter, salt, pepper, garlic, shallots and chervil. Do not add too much salt because the clams are salty.

Spoon an equal amount of herb butter on top of each clam and smooth it slightly. Arrange clams on baking dish and sprinkle cheese over each clam.

Place clams under broiler 5-6 inches from the heat. Broil about 3-4 minutes until hot and golden brown. Do not overcook. Serves four.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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