Broiled Clams
The broiling method is quick and easy, and allows the natural flavor of the clams to shine through.
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Ingredients
Fine sea salt
1 1 dozen clams
1 tablespoon 1 extra-virgin olive oil
4 medium 4 cloves garlic, thinly sliced
8 ounces 8 grape or cherry tomatoes
1/2 cup 1/2 dry white wine
2 tablespoons 2 unsalted butter
1/4 cup 1/4 tarragon leaves
Directions
- Fill a large bowl with cold water and enough salt to mimic ocean water. Add the clams and let stand 20 minutes. After 20 minutes, discard purging water; and repeat the process two or three more times.
- Turn on your oven broiler and position the top rack 6 inches from the broiler element. In a 9-inch cast iron pan, add the olive oil and garlic. Broil for about 2 minutes, until the garlic is slightly browned.
- Add tomatoes and a large pinch of salt. Broil until the tomatoes start to burst, about 4 minutes.
- Add the purged clams to the pan. Pour in the white wine and add the butter. Broil for 2 minutes and then flip the clams. Once all the clams have popped wide open, about 2 minutes longer, they should be almost done. Broil for 1 additional minute after the last clam opens, then remove.