Oven-Roasted Clams with Herb Butter
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Serve With:
Fresh Garden Salad
Crusty French Bread
Servings: 4
Fresh Garden Salad
Crusty French Bread
Prep Time: 10 Min.
Cook Time: 10 Min.
What you need:
* 4 doz. Florida littleneck clams, rinsed well
* 4 Tbsp. butter
* 2 Tbsp. olive oil
* 1/2 c. white wine
* 3 cloves Florida garlic, minced
* 2 Tbsp. fresh Florida parsley, chopped
* 1/2 tsp. fresh Florida oregano, chopped
* 4 Tbsp. butter
* 2 Tbsp. olive oil
* 1/2 c. white wine
* 3 cloves Florida garlic, minced
* 2 Tbsp. fresh Florida parsley, chopped
* 1/2 tsp. fresh Florida oregano, chopped
What to do:
1. Preheat oven to 350°F. Place clams in a baking pan with sides on middle rack of oven. Roast for approximately 10 minutes checking every few minutes for clams that have popped open.
2. Carefully remove open clams to a serving dish, reserving juices in shell. Keep warm.
3. While clams roast, melt butter in medium pan. Add olive oil, wine, garlic, parsley and oregano and bring to simmer.
4. Spoon herb butter over cooked clams and serve.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
2. Carefully remove open clams to a serving dish, reserving juices in shell. Keep warm.
3. While clams roast, melt butter in medium pan. Add olive oil, wine, garlic, parsley and oregano and bring to simmer.
4. Spoon herb butter over cooked clams and serve.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Wine pairings:
Verdicchio, Seyval Blanc, Semillon Chardonnay
Nutritional information:
Calories: 267; Calories From Fat: 172; Total Fat: 19g; Saturated Fat: 9g; Cholesterol: 67mg; Total Carbs: 4g; Protein: 14g;