Baked Clams with White Wine Tarragon Butter
Party food is an art form. You have to find dishes that are creative, well executed and that will feed a room full of people without much work. I know not everyone is a seafood lover, but if you happen to be hanging out with some seafood people, baked clams are an essential starter to any party. Why? Well, because they are easy to make, it’s a unique dish (opposed a pig in a blanket or hummus and pita), and give they give off “elevated chef” vibes.
There are many ways to stuff clams, but I’m going with a traditional breaded clam.We aren’t adding fun things like pancetta and vegetables…instead, we are letting the clam speak for itself with a little *encouragement* from some bread crumbs tossed with garlic, herbs and an absolutely beautiful white wine tarragon butter sauce.
All in all, this takes 30 minutes. And that really is the same-ish depending on how many you are making. 10 minutes are dedicated to letting the clams open up, then you stuff them and broil them for another 5-10. Truly so simple and truly so delicious.
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!
Clams
- 12 clams (of your choice — I used cherry stone clams)
White Wine Tarragon Butter
- 1 stick butter
- 2 tbsp tarragon (fresh or dried)
- 1/4 cup white wine
- 1 tsp lemon juice
- 1 1/2 tsp garlic (minced)
- 1 tsp fresh parsley (finely chopped)
- 1/2 tsp salt (*can add more or less to taste)
Breading
- 1 1/4 cup panko bread crumbs (*can also use homemade)
- 3 cloves garlic (minced)
- 1/4 cup fresh parsley (finely chopped)
- 1/4 cup freshly grated Parmesan (for topping)
- 1/4 tsp salt
- Pepper (to taste)
For Plating
- 15 cherry tomatoes
- 1 lemon (halved)
- tsp Fresh parsley (chopped, for topping)
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.
While the clams are opening, prepare the butter sauce.
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.
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!
Line the clam halves that contain meat on a baking sheet.
In a bowl, combine all of the breading ingredients until the ingredients are thoroughly incorporated.
Mix 3/4 of the tarragon butter mixture with the breadcrumbs.
Pat the bread crumb mixture on top of each clam, until the shell is full.
Pour the rest of the tarragon butter sauce onto the clams.
Grate fresh Parmesan on top.
Place the cherry tomatoes onto the baking sheet, between the clams. Add the lemon wedges.
Broil the clams for 5 minutes, until the breading is golden brown. You can continue to broil if the bread crumbs are not brown, but do not exceed 8 minutes.
If your lemon doesn't have a char after broiling, feel free to throw it onto a skillet face side down for 2 minutes to char it.
Plate the clams and sprinkle the cherry tomatoes between each clam. Add the lemon as garnish, and sprinkle some fresh parsley ono top. Serve immediately.
