Citrus butter baked littleneck clams

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 !