Local Clams with Herb Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup unsalted butter, softened |
1 1/2 teaspoons whole coriander seeds, toasted and crushed, or 1 teaspoon ground coriander |
2 red jalapeño chiles, seeded and diced |
2 garlic cloves, minced |
1/4 cup lime zest |
1/3 cup fresh lime juice |
1/2 cup chopped fresh cilantro |
1/2 cup chopped fresh parsley |
1/3 cup sliced green onions |
24 clams in shells, scrubbed |
1 1/4 cups water, divided |
1 baguette, sliced |
1 lime, sliced |
garnishes: chopped fresh cilantro, green onions |
Directions:
1. Combine butter and next 8 ingredients in a large bowl; chill until ready to use.
2. Combine clams and 3/4 cup water in a large nonstick skillet over medium-high heat. Bring to a boil, cover, and simmer 5 minutes or until clams open. Discard clams that remain closed. Drain; return clams to pan. Add butter mixture and remaining 1/2 cup water to pan. Cook over medium-high heat 2 minutes or until butter melts.
3. Grill bread and lime slices 1 to 2 minutes on each side. Arrange bread on platter, top with clams and butter sauce, and serve with grilled lime slices. Garnish, if desired. Serve immediately.
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