Prep 10 mins
Cook 10 mins
From Fish and Shellfish by James Peterson which I found in the paper. Steam the clams open and then make a sauce from the steaming liquid and then bake. Sounds fantastic but I haven't tried it yet.
- 36 clams, use cherrystone clams, scrubbed and rinsed
- 1⁄2 cup dry white wine
- 6 garlic cloves, finely chopped
- 3 tablespoons parsley, finely chopped
- 1 cup heavy cream
- fresh ground black pepper
- Preheat oven to 400 degrees F.
- Steam the clams in the white wine in a covered, nonreactive pot about 10 minutes or until they open.
- Scoop the clams out of the pot and remove and discard the top shells.
- Pour the steaming clam liquid into another nonreactive pot, straining out any sand.
- Crush the chopped garlic to a paste and add it, along with the parsley to the clam liquid.
- Boil the liquid until it is reduced by half and add the cream.
- Continue boiling until it thickens slightly, being careful not to let the cream boil over.
- Season with salt and pepper.
- Arrange the clams on a sheet of crumpled foil on a baking sheet so that they sit flat and steady.
- Spoon enough sauce into each clam to fill the shell.
- Bake 5 minutes until sauce bubbles.