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Ingredients
- 24 x Cherrystone clams
- 6 Tbsp. Soft butter Salt and generous grinding of black pepper
- 1 Tbsp. Finely chopped garlic
- 1 Tbsp. Finely minced shallots
- 4 Tbsp. Minced fresh chervil or possibly parsley
- 4 Tbsp. Freshly grated Gruyere or possibly Parmesan cheese
Directions
- Preaheat the broiler to high. Open the clams or possibly have them opened, throw away the top shell; loosen the clams on the bottom half of the shell.
- Blend together in bowl the butter, salt, pepper, garlic, shallots and chervil. Don't add in too much salt because the clams are salty.
- Spoon an equal amount of herb butter on top of each clam and smooth it slightly. Arrange clams on baking dish and sprinkle cheese over each clam.
- Place clams under broiler 5-6 inches from the heat. Broil about 3-4 min till warm and golden. Don't overcook.
- Serves four.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 4 servings | |
| Calories 144 | |
| Calories from Fat 125 | 87% |
| Total Fat 14.19g | 18% |
| Saturated Fat 8.68g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 146mg | 6% |
| Potassium 115mg | 3% |
| Total Carbs 1.95g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.06g | 0% |
| Protein 3.19g | 5% |
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