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Connecticut Shore Roasted Clams

Posted by itsupportgroup
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on Monday, 22 June 2015 in Recipes

shore roasted clamsThere’s nothing quite like enjoying a great meal alongside a beautiful waterway. Now, you can bring the Connecticut shoreline straight to your dinner table with this seafood-inspired meal!



2 dozen Little Neck Clams

2 sticks unsalted butter (room temperature)

1 large shallot, minced finely

1 clove fresh garlic, minced finely

1 tbsp. freshly chopped parsley

1 tsp. freshly squeezed lemon juice

¼ cup of white wine (Sauvignon Blanc)

1 tsp. fresh picked thyme leaves



1.    Preheat oven to 350 degrees Fahrenheit.

2.    Shuck the clams with a clam knife over a sizzle platter or a sheet pan with sides (you want to keep the liquor of the clam on the platter or sheet pan for dipping later on).

3.    In a mixing bowl, add softened butter, shallots, garlic, lemon juice, parsley and wine and whip till light and fluffy. Set aside.

4.    Sprinkle fresh thyme leaves over the clams.

5.    Put clams in oven and roast for 6 – 7 minutes.

6.    Remove clams from oven and top each clam with a dollop of shallot butter; return the clams back to the oven for 4 more minutes.

7.    Serve clams with a nice crusty French baguette, and enjoy while soaking up the juices from the pan.


Note:  If you enjoy the outdoors, these clams are delicious on the grill using a sizzle platter. Avoid placing them on directly on the grates — as with the recipe above, you’ll want the juice for dipping! 


Tip: Try this recipe with oysters. The butter is also great on blackened or grilled steaks or chicken!  

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