This casually decadent horderve is buttery, garlicky, earthy and slightly sweet. Eat these little treats on their own or spread over French bread.
Sometimes you wanna feel classy. Other times you go to Whole Foods on an empty stomach because it’s sample day, and you eat a lot of cheese. In one of these predicaments I came across prepared escargots for a dollar a piece. They were both delicious and a reason to take out the fancy plates.
I instantly wanted to replicate the recipe, but I don’t see snails
often ever in the grocery stores in Cape Cod. Instead I decided to make an herbed butter and bake clams in it to emulate escargot. After a few test kitchens, I’m finally pleased with the recipe:
- 16 littleneck clams
- 6 tbsp softened butter
- 2 tbsp wine
- 1 tbsp sherry
- 4 cloves crushed garlic
- 2 tbsp parsley
- pinch of salt
1. Preheat the oven to 400F.
2. Put the butter, salt, wine, sherry, garlic, and parsley into a food processor and blend until uniform. Set aside the herbed butter.
3. Shuck your clams, saving them on the half shell. You don’t need the clam juice, but I usually save it for other recipes (like chowder) in a mason jar in the freezer.
4. Place about 1 teaspoon of the herbed butter on top of each clam. Be careful not to add too much butter or it will spill out of the shells as it melts.
5. Place on the top rack in the oven just until the butter is fully melted and starts to bubble (about 10 mins). Any longer, and the clams may get chewy.