Herb-Roasted Clams

Name: Herb-Roasted Clams
Ingredients: 1/2 cup (4 oz.) unsalted butter, softened; 1 tablespoon fresh lemon juice (from 1 lemon); 2 teaspoons finely chopped jalapeno chile (from 1 chile); 2 teaspoons finely minced garlic; 2 teaspoons finely chopped fresh flat-leaf parsley; 1 teaspoon finely chopped fresh oregano; 1 teaspoon finely chopped fresh thyme; 1/4 teaspoon crushed red pepper; 1/4 teaspoon fennel pollen; 1/2 cup fresh white breadcrumbs, divided; Sea salt; 24 littleneck clams, scrubbed

12 ingredients

4 steps

Ingredients

1/2 cup (4 oz.) unsalted butter, softened
1 tablespoon fresh lemon juice (from 1 lemon)
2 teaspoons finely chopped jalapeno chile (from 1 chile)
2 teaspoons finely minced garlic
2 teaspoons finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon fennel pollen
1/2 cup fresh white breadcrumbs, divided
Sea salt
24 littleneck clams, scrubbed

Directions

1

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

Line a sheet pan with a 1-inch-deep layer of sea salt.
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.
4

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