Photo: Jean Allsopp Photo by: Photo: Jean Allsopp

Local Clams with Herb Butter

Coastal Living SEPTEMBER 2008

  • Yield: Makes 4 servings


  • 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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Local Clams with Herb Butter recipe