Local clams are highlighted by cooking them in a little bit of water just long enough for them to open, then dressed delicately with a bit of lemon and white wine and a sprinkle of thyme and Parmesan just before broiling.
• Prep time: 20 minutes
• Cook time: 10 minutes
• Yield: Serves 24
• kosher salt
• 1/2 cup water
• 1/4 cup heavy cream
• freshly ground pepper
• 2 tbsps dry white wine
• 2 tbsps fresh lemon juice
• 2 tsps chopped thyme leaves
• 1 tsp finely grated lemon zest
• 24 littleneck clams filtered and scrubbed
• 2 tbsps freshly grated parmigiano-reggiano cheese
- In a large pot, bring the water to a boil. Add the clams, cover and steam over high heat until they open, 5 to 7 minutes. Transfer the clams to a platter to cool.
- Preheat the broiler and position a rack 6 inches from the heat. Spread 1/4 inch of kosher salt in an even layer on a small rimmed baking sheet. Remove and discard the top shells of the clams. Carefully loosen the clams in the bottom shells and set them on the salt.
- In a small bowl, whisk the cream with the wine and lemon juice and season with salt and pepper. Top each clam with 1 teaspoon of the cream mixture and sprinkle with the cheese and thyme. Broil for about 3 minutes, until the cheese is melted. Garnish with the lemon zest and serve.
This great family recipe is thanks to RHUBARBARIANS Recipes at https://www.rhubarbarians.com/littleneck-clams-lemon-thyme-parmesan/