Baked Clams with White Wine Tarragon Butter

Simple baked and breaded clams with fresh herbs, garlic and a white wine tarragon butter sauce. Served with some blistered cherry tomatoes and charred lemon slices. Now that's a crowd pleaser!

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Adjust Servings
12 clams
White Wine Tarragon Butter
1stick butter
2tbsp tarragon
1/4cup white wine
1tsp lemon juice
1 1/2tsp garlic
1tsp fresh parsley
1/2tsp salt
1 1/4cup panko bread crumbs
3cloves garlic
1/4cup fresh parsley
1/4cup freshly grated Parmesan
1/4tsp salt
For Plating
15 cherry tomatoes
1 lemon
tsp Fresh parsley



Put the oven rack on the second tier below the broiler. Broil the clams on high for 10 minutes until the shells begin to open. Check on them halfway through and remove any that may be open.

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While the clams are opening, prepare the butter sauce.

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On medium high heat, melt the butter in a sauce pan. Add the tarragon, white wine, lemon juice, parsley, garlic and salt. Mix until thoroughly combined. Set the butter sauce aside.

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When the clams are open (even if its not all the way, just slightly — we don’t want to overcook) twist off the empty shell and set aside. If you are struggling to open your clams, broil the closed ones for another 1-2 minutes. This should help them loosen up a bit!

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Line the clam halves that contain meat on a baking sheet.

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In a bowl, combine all of the breading ingredients until the ingredients are thoroughly incorporated.

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Mix 3/4 of the tarragon butter mixture with the breadcrumbs.

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Pat the bread crumb mixture on top of each clam, until the shell is full.

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