Clams Broiled with Lemon, Thyme and Parmesan

Chilean chef Gerardo Valenzuela highlights local clams by cooking them in a little bit of water just long enough for them to open, then dresses them delicately with a bit of lemon and white wine and a sprinkling of thyme and Parmesan just before broiling.

  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make Crab Cakes


  • 1/2 cup water
  • 24 littleneck clams, scrubbed
  • Kosher salt
  • 1/4 cup heavy cream
  • 2 tablespoons dry white wine
  • 2 tablespoons fresh lemon juice
  • Freshly ground pepper
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 2 teaspoons chopped thyme leaves
  • 1 teaspoon finely grated lemon zest

How to make this recipe

  1. 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.

  2. 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.

  3. 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.

Suggested Pairing

Pair with citrusy Chilean Sauvignon Blanc.

Contributed By Photo © Christina Holmes Published April 2014

471445 recipes/clams-broiled-lemon-thyme-and-parmesan 2014-03-06T19:56:00+00:00 Gerardo Valenzuela dinner-party|new-years-eve|valentines-day|appetizers-starters|4|fast|gluten-free|healthy|weeknight-dinner april-2014 recipes,clams-broiled-lemon-thyme-and-parmesan 471445

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5