Local Clams with Herb Butter
Photo: Jean Allsopp
- 1 cup unsalted butter, softened
- 1 1/2 teaspoons whole coriander seeds, toasted and crushed, or 1 teaspoon ground coriander
- 2 red jalapeño chiles, seeded and diced
- 2 garlic cloves, minced
- 1/4 cup lime zest
- 1/3 cup fresh lime juice
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1/3 cup sliced green onions
- 24 clams in shells, scrubbed
- 1 1/4 cups water, divided
- 1 baguette, sliced
- 1 lime, sliced
- Garnishes: chopped fresh cilantro, green onions
- Combine butter and next 8 ingredients in a large bowl; chill until ready to use.
- Combine clams and 3/4 cup water in a large nonstick skillet over medium-high heat. Bring to a boil, cover, and simmer 5 minutes or until clams open. Discard clams that remain closed. Drain; return clams to pan. Add butter mixture and remaining 1/2 cup water to pan. Cook over medium-high heat 2 minutes or until butter melts.
- Grill bread and lime slices 1 to 2 minutes on each side. Arrange bread on platter, top with clams and butter sauce, and serve with grilled lime slices. Garnish, if desired. Serve immediately.
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