The Palm Restaurant Clams Oreganto

The Palm Restaurant Recipe

3/4 cup dry Italian breadcrumbs
2 cloves garlic, minced
1/4 cup grated Parmigiano Reggiano cheese
1 1/2 teaspoons dried oregano
2 tablespoons finely chopped flat leaf parsley
3 1/2 tablespoons dry white wine
24 small clams, shucked and still on their bottom shells
1/2 cup clarified butter
3/4 cup clam juice
1/4 cup chicken stock
1 tablespoon unsalted butter, at room temperature

In a mixing bowl, combine the bread crumbs, garlic, olive oil, cheese, oregano, parsley,and 1 1/2 teaspoons white wine. Mix with a fork to blend thoroughly. The mixture should be quite damp, almost wet. Scoop up about 1 tablespoon of the breadcrumb mixture, and use the palm of your hand to hold it firmly over the top of each clam. If desired, at this point the clams may be covered and refrigerated for up to 24 hours.

Preheat a broiler to high heat. In another proof saute pan that will fit under your broiler, arrange the plans breadcrumb side up. Drizzle a touch of clarified butter evenly over each clam. Then drizzle the clam juice and remaining 2 tablespoons of wine around the edge of the pan. Place under the broiler, about 4 inches from the heat source, until the topping is crisp and golden, 3 to 4 minutes. Transfer the finished clams to serving plates. Serves 3 to 4.

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