© Christina Holmes
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4

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. Slideshow: More Clam Recipes

How to Make It

Step 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.

Step 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.

Step 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.

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