Clam Pan Roast Recipe

Name: Clam Pan Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 12 to 16 littleneck clams (or other small clam), scrubbed well; 1 scallion, trimmed and thinly sliced; 2 tablespoons heavy cream; 1/8 teaspoon hot smoked paprika; 1/4 teaspoon Worcestershire sauce; 1/4 teaspoon chopped thyme; 1/2 teaspoon chopped flatleaf parsley; 4 to 8 toast points; 1 lemon, cut into wedges

Servings: persons

2 tablespoons unsalted butter
12 to 16 littleneck clams (or other small clam), scrubbed well
1 scallion, trimmed and thinly sliced
2 tablespoons heavy cream
1/8 teaspoon hot smoked paprika
1/4 teaspoon Worcestershire sauce
1/4 teaspoon chopped thyme
1/2 teaspoon chopped flatleaf parsley
4 to 8 toast points
1 lemon, cut into wedges

1
Melt the butter in a saute pan large enough to fit the clams in a single layer. Cover the pan and increase the heat to medium high. Cook just until the clams begin to open, 5 to10 minutes. Use a slotted spoon to remove the clams to a bowl. Discard any broken or unopened clams. Remove the clams from their shells and set aside.
2
Set the pan over medium heat. Add the scallions to the pan and let wilt for 30 seconds while you add the paprika, Worcestershire sauce, and cream. Cook to desired consistency - I like my sauce loose. Toss in the thyme and parsley, and adjust seasoning as needed. Add the clams back to the pan, and heat through, spooning the sauce over them to help move things along.
3
Serve, spooned over toast points, with a wedge of lemon on the side.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 12 to 16 littleneck clams (or other small clam), scrubbed well, 1 scallion, trimmed and thinly sliced, 2 tablespoons heavy cream, and more.

Yes, Clam Pan Roast falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clam Pan Roast

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