Citrus butter baked littleneck clams
Here is a quick appetizer or starter idea that isn't very common. Littleneck clams in a citrus butter, toasted with parsley breadcrumbs it's so good !
They're often served with garlic butter but I've never seen them with citrus butter which is a shame because it's so good.
Citrus butter baked littleneck clams (serves 4) :
- 1kg little neck clams
- 1 shallot
- 1/2 glass white wine (10cl)
For the citrus butter :
- 50g butter
- 1/2 shallot
- 1 small garlic clove
- 1/4 tsp orange zest
- 1/4 tsp lime zest
- 1/4 tsp lemon zest
- Salt and pepper
For the breadcrumb :
- 50g breadcrumbs
- 2 tbsp fresh parsley
Let the clams sit in a bowl of water for an hour.
Add a drizzle of olive oil in a pot, add a minced shallot. Add the clams and white wine. Cover.
After 3 or 4 minutes, the clams open. Turn the heat off.
Preheat the oven at 180°C/350°F.
Put the clams on a baking tray.
In a blender, add the zests, butter, shallot and garlic. Season with salt and pepper. Blend for a few seconds until the butter is well mixed with the other ingredients.
Add a little bit of butter on each clam.
Put the breadcrumbs and parsley in a blender and pulse a few times.
Sprinkle a bit of parsley breadcrumb on each clam.
Bake the clams for 5 to 7 minutes, until toasted and golden.
Serve warm !