We've made Clams Casino before and done tons of steamed shellfish. There are certain things I can't ever get enough of, no matter how retro they are, including baked clams and oysters rockefeller. This is a healthier take on baked clams, nixing the bacon and heaps of cheese, but just as tasty. It brings a tart element to the shellfish much like a mignonette does on raw oysters and clams.
This is easy to entertain with, as you can prep them, pop the tray in the fridge, then bake them off as needed. You can also make a nice meal out of them with a little salad or saving room for some fruit for dessert.
- 12 clams
- 1/4 c. seafood stock
- 1 lemon, zested and juiced
- 1 T. Dijon mustard
- 5 sprigs of thyme
- 1/4 c. parmesan
Put the clams in a pot and cover them with water. Bring to a boil, then simmer for eight minutes. Remove the clams and let them cool.
Preheat the oven to 400 degrees.
While the oven preheats, put the stock, lemon zest, Dijon, and thyme in a small pot. Let it simmer and reduce by half.
Separate the clams from their shells. Detach the halves of the clams and place the meaty clam in one side of the shell. Transfer them to a baking sheet, preferably one that is covered in sea salt to help keep them stable.
Remove the sauce from the heat. Discard the thyme stems. Stir in the parmesan and spoon a tsp. of the mixture on top of each clam. Remember, at this point, you could just pop the clams in the fridge until later.
Bake the clams for 3-4 minutes. Serve and squeeze the lemon juice over the clams.