Clams Broiled with Lemon, Thyme and Parmesan Recipe

Name: Clams Broiled with Lemon, Thyme and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water; 24 littleneck clams, scrubbed; Kosher salt; 1/4 cup heavy cream; 2 tablespoons dry white wine; 2 tablespoons fresh lemon juice; Freshly ground pepper; 2 tablespoons freshly grated Parmigiano-Reggiano cheese; 2 teaspoons chopped thyme leaves; 1 teaspoon finely grated lemon zest

Servings: persons

1/2 cup water
24 littleneck clams, scrubbed
Kosher salt
1/4 cup heavy cream
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 teaspoons chopped thyme leaves
1 teaspoon finely grated lemon zest

1
In a large pot, bring the water to a boil.
2
Add the clams, cover and steam over high heat until they open, 5 to 7 minutes.
3
Transfer the clams to a platter to cool.
4
Preheat the broiler and position a rack 6 inches from the heat.
5
Spread 1/4 inch of kosher salt in an even layer on a small rimmed baking sheet.
6
Remove and discard the top shells of the clams.
7
Carefully loosen the clams in the bottom shells and set them on the salt.
8
In a small bowl, whisk the cream with the wine and lemon juice and season with salt and pepper.
9
Top each clam with 1 teaspoon of the cream mixture and sprinkle with the cheese and thyme.
10
Broil for about 3 minutes, until the cheese is melted.
11
Garnish with the lemon zest and serve.

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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: 1/2 cup water, 24 littleneck clams, scrubbed, Kosher salt, 1/4 cup heavy cream, and more.

Yes, Clams Broiled with Lemon, Thyme and Parmesan 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.

Clams Broiled with Lemon, Thyme and Parmesan

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