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Clams Broiled with Lemon, Thyme and Parmesan
© Christina Holmes

Clams Broiled with Lemon, Thyme and Parmesan

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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.

  1. 1/2 cup water
  2. 24 littleneck clams, scrubbed
  3. Kosher salt
  4. 1/4 cup heavy cream
  5. 2 tablespoons dry white wine
  6. 2 tablespoons fresh lemon juice
  7. Freshly ground pepper
  8. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  9. 2 teaspoons chopped thyme leaves
  10. 1 teaspoon finely grated lemon zest
  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.



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