Clam Pan Roast

Name: Clam Pan Roast
Ingredients: 2 tablespoons unsalted butter; 12 to 16 littleneck clams (or other small clam), scrubbed well; 1 scallion, trimmed and thinly sliced; 2 tablespoons heavy cream; 1/8 teaspoon hot smoked paprika; 1/4 teaspoon Worcestershire sauce; 1/4 teaspoon chopped thyme; 1/2 teaspoon chopped flatleaf parsley; 4 to 8 toast points; 1 lemon, cut into wedges

10 ingredients

3 steps

Ingredients

2 tablespoons unsalted butter
12 to 16 littleneck clams (or other small clam), scrubbed well
1 scallion, trimmed and thinly sliced
2 tablespoons heavy cream
1/8 teaspoon hot smoked paprika
1/4 teaspoon Worcestershire sauce
1/4 teaspoon chopped thyme
1/2 teaspoon chopped flatleaf parsley
4 to 8 toast points
1 lemon, cut into wedges

Directions

1

Melt the butter in a saute pan large enough to fit the clams in a single layer. Cover the pan and increase the heat to medium high. Cook just until the clams begin to open, 5 to10 minutes. Use a slotted spoon to remove the clams to a bowl. Discard any broken or unopened clams. Remove the clams from their shells and set aside.
2

Set the pan over medium heat. Add the scallions to the pan and let wilt for 30 seconds while you add the paprika, Worcestershire sauce, and cream. Cook to desired consistency - I like my sauce loose. Toss in the thyme and parsley, and adjust seasoning as needed. Add the clams back to the pan, and heat through, spooning the sauce over them to help move things along.
3

Serve, spooned over toast points, with a wedge of lemon on the side.