A Michelin-level baked clams dish featuring tender littlenecks, silky brown butter emulsion, sweet garlic confit, and a crisp herb pangrattato topping.

4 servings

Ingredients:

• 24 – littleneck clams (scrubbed and purged)
• 2 cups – kosher salt (for stabilizing shells)
• 1 cup – extra virgin olive oil
• 2 heads – garlic (peeled)
• 2 sprigs – fresh thyme
• 1 strip – lemon zest
• 1 cup – sourdough breadcrumbs (day-old, pulsed)
• 3 tbsp – clarified butter
• 2 – anchovy fillets (finely minced)
• 1 – shallot (brunoise)
• 1 – lemon zest
• 2 tbsp – parsley (chopped)
• 1 tbsp – chives (chopped)
• 6 tbsp – unsalted butter
• 1 tbsp – garlic confit oil
• 1 tsp – lemon juice
• 1 splash – dry white wine
• to taste – Maldon sea salt
• to taste – Espelette pepper

Speciality Items:

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• Culinary blowtorch Need it? Click here to start cooking
• Fine chinois strainer Need it? Click here to start cooking

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Steps:

1. Prepare garlic confit by slowly cooking garlic, olive oil, thyme, and lemon zest at low heat until soft and aromatic.
2. Steam clams with white wine until just opened, then remove top shells and strain reserved liquid.
3. Make pangrattato by saut�ing shallots and anchovy in clarified butter, then adding breadcrumbs and toasting until golden. Finish with herbs and lemon zest.
4. Prepare brown butter by cooking butter until nutty and golden, then blending with garlic confit, lemon juice, white wine, and a touch of clam liquor.
5. Preheat oven to 450�F and spread kosher salt on a tray to hold clams steady.
6. Place clams on tray, spoon brown butter emulsion over each, and top with pangrattato.
7. Bake for 5�7 minutes until golden and bubbling.
8. Finish with Maldon salt, Espelette pepper, and fresh herbs before serving.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done