Champagne butter clams with herby sourdough toasts
Preppy Kitchen · ♥ 2.2K likes · 63.1K views · 10 min video
Read about clams in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 head garlic
Preheat the oven to 350F. Cut the top quarter inch off a head of garlic.
- olive oil
- salt and pepper
- clams
Set the garlic on foil, drizzle with olive oil, sprinkle with salt and pepper, close up and roast about 40 minutes until tender.
- cold water
- 1 tbsp semolina
- parsley
- thyme
- chives
Cover the clams with cold water, sprinkle in a tablespoon of semolina and swish; soak 20 minutes so they spit out sand. A bowl is better than the Dutch oven for this.
Chop the parsley, strip and chop the thyme leaves, finely chop the chives.
Squeeze the roasted garlic into a bowl, leaving out the papery skin, and mash with a fork.
- ¼ cup freshly chopped herbs
- 226 g unsalted softened butter
- ¼ tsp freshly ground black pepper
- ½ tsp sea salt
Mix in the softened butter, then the black pepper, sea salt and about a quarter cup of the chopped herbs to make a compound butter.
- 8 slices sourdough bread
Slice eight slices of sourdough, lay on a big baking sheet and spread generously with half the compound butter.
Buttering and broiling the sourdough toasts
Bake at 500F for 2 to 3 minutes until golden brown on top, a little soft in the middle, not burnt underneath.
Soak in a bowl, not the pot
Melt the remaining compound butter in the Dutch oven over medium heat.
- lemon wedges
Simmer 6 to 9 minutes until the clams open and are just cooked; do not overcook or they turn rubbery.
Discard unopened clams. Transfer the clams to a big bowl and ladle the champagne butter sauce over, leaving any grit in the pot.
Serving the clams
- flaked sea salt
Sprinkle with herbs and a little flaked sea salt; serve with the toasts and lemon wedges.