Clams with Herb Butter

Clams or vongole can be prepared in many ways. This time, we present you a delicious appetizer made with clams and herb butter. Serve it with fresh homemade bread and quality white wine - success is guaranteed!

Details

Preparation Time: 30 minutes
Cooking Time: 18 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 8

Ingredients

800 g Shellfish, abalone
1 piece Spices, bay (leaves)
3 dl Alcohol, Wine, White
100 g Butter, unsalted
50 g Breadcrumbs, dried
0.5 bouquet Parsley, fresh
3 pods Garlic, fresh
3 pinch Salt, table
1 pinch Spices, pepper, white

Steps

Clean the parsley, wash it, dry it, and finely chop it. Peel the garlic and finely chop it. In a small pot, melt the butter over moderate heat. Pour the melted butter into a bowl. Add breadcrumbs, parsley, and garlic. Season with salt and pepper to taste and mix everything well. Let the prepared mixture sit for a while so the butter can slightly solidify again.
Thoroughly scrub the clams under running water to remove any beards or byssal threads. Discard any clams that are damaged, open, or do not close immediately after a light tap.
Place the clams in a large pot, add a bay leaf, and pour in some wine. Cover the pot and cook the clams over high heat for 5 minutes. Shake the pot several times during cooking. Once the clams open, remove the pot from the heat, drain the clams, and discard any that did not open during cooking.
Arrange the clams in a shallow baking dish. Place a spoonful of the butter mixture into each clam and press it firmly onto the clam meat.
Preheat the oven to 230 degrees Celsius. Bake the clams in the preheated oven for about 10 minutes.
Arrange the baked clams on a serving plate and serve.

Nutrition Information (Per 100g)

Calories: 181.98 kcal
Fat: 8.37 g
- Saturated Fat: 5.14 g
Carbohydrates: 9.38 g
- Sugars: 0.3 g
Protein: 14.43 g
Fiber: 0.2 g

Advice

You can serve the clams with lemon wedges.