Photography: Greg Dupree; Prop Styling: Claire Spollen; Food Styling: Torie Cox
Active Time
25 Mins
Total Time
25 Mins
Yield
Serves 4

How to Make It

Step 1

Preheat broiler with oven rack about 6 inches from heat. Stir together butter, lemon juice, jalapeño, garlic, parsley, oregano, thyme, crushed pepper, fennel pollen, and 2 tablespoons of the breadcrumbs until incorporated.

Step 2

Line a sheet pan with a 1-inch-deep layer of sea salt.

Step 3

Shuck the clams and leave each in a half shell. Place them carefully on the salt, making sure clams are level and being careful not to lose any juices. Place 1 1/2 teaspoons of the butter-herb mixture on each clam. Sprinkle clams evenly with remaining 6 tablespoons breadcrumbs.

Step 4

Broil until tops are golden brown, 3 to 4 minutes.

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