Cold Fried Chicken
Tamar Adler, Gabrielle Hamilton
222 ratings with an average rating of 4 out of 5 stars
222
1 hour, plus soaking time
Baked Clams
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings (or 2 if you love clams)
- 24-30 littleneck or cherrystone clams*
- 3tablespoons clam juice
- 3tablespoons water
- 2tablespoons dry vermouth
- 1cup combined (any combination) sliced green or plain white garlic, finely sliced leek, chopped celery, fennel or fennel top
- 3tablespoons butter plus 2 tablespoons unsalted butter, separated
- 2tablespoons heavy cream
- ¼cup chopped celery leaf
- 1tablespoon chopped fennel frond
- 1tablespoon chopped chervil (if available; if not, use more celery leaves or fennel fronds)
- 3tablespoons fresh bread crumbs
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
168 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 12 grams protein; 453 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Wash the clams very well. Put them, the clam juice, water and vermouth in a big pot with a cover. Cook them over very high heat, bringing them to a boil, until they are just cooked, removing them one by one, or by the few, to a roasting pan or other flat tray, with tongs or a hand-held sieve, the instant they pop open.
- Step 2
Once they’ve cooled, remove the clams from the shells. Divide top and bottom shells. Wash as many as you plan to serve, and leave them to dry. Add any liquid left with the clams to the liquid in the clam pot.
- Step 3
Sauté the cup of garlic, leeks, celery and fennel in 3 tablespoons of butter, adding only the tiniest, barest bit of salt to help the vegetables release their liquid. Cook for 5 to 10 minutes, until leeks are tender and taste good. Through a fine strainer, add all the liquid in the clam pot. Bring to a boil, and cook down until only about 1 cup of liquid remains. Add the heavy cream. Taste for salt. Add the chopped leaves and chervil and the clams, either whole or roughly chopped.
- Step 4
Divide the remaining 2 tablespoons of butter into 24 small squares. If it seems difficult, use more butter. No precision needed. Fill each half clamshell very full with the clam mixture — with either 1 clam per shell, if left whole, or a spoonful, if chopped. Top each half with a sprinkle of bread crumbs and a tiny square of butter.
- Step 5
Put in a single layer, in 1 or 2 large roasting or baking pans, under the broiler at its highest setting, quite close to the broiler. Serve hot.
Tip
- *The only reason to get more than 24 clams is that if you want to chop them when you stuff and bake them, rather than leave them whole (each is an option; each has its virtues), it is nice to make the shells seem extra full of clams.
Private Notes
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Cooking Notes
Sandy Clam mama
Sorry folks. I tried these and they are pretty ordinary if not downright bad. Author should try to find recipe for Portugese baked stuffed clams from the Portuguese fisherman families in North Turo Cape Cpd Ma. Clams are different, only veg is chopped onion, also sausage, herbs, wine and garlic, NO CREAM!!!
David Goodman
Once you open any shellfish they become prone to spoiling. I wouldn't open them more than a couple of hours before cooking. If you put unopened clams in the freezer for 30-45 minutes, they're easy to open, even if you've never done it before.
Patricia
Is this a dish that could be prepared the day before and then heated right before serving? It's a lot of last minute preparation for a party...
BotanyBoy
Can't believe the broth isn't filtered for sand.
Suzanna
A variation: same prep, but instead of cream and butter simply top each filled clam with a small piece of bacon. Simple and delicious!
Jane Rice
I'm confused. I thought the clams self-opened in their initial cooking. ???
Deanna
I steam the clams open the day before. Store in fridge, so all sand and debris sinks to bottom.
Debra
Broil on low so not to burn the breading
Debra
Broil on low or medium to prevent burning the breading
grashka
Nice! Next time I will leave more clam juice to fill the shells to the brim! I added touch of Parmesan on top! Delightful!
ajl
As a novice chef it would have really helped to have a sense of how many minutes the first step is With the cover on I can’t see the status Thanks!
DennisB
Why would you need 3 tbs. of clam juice to steam clams? They are already full of clam juice. Buying clam juice for this is really silly.
Virginia Cook
If the pot is covered, how can i remove them "the instant they pop open"? I'm not from Krypton and can't see through the lid.
John
I cooked this last night and it was a major hit! I added double the liquid that the recipe called for because the written amount looked too little. And, I used the whole clams in the shell without chopping them up. One suggestion, instead of trying to cut 24 small pieces of butter which was already too soft, I melted enough butter for the clam shells I had and used a tiny 1/8 tsp size spoon to put a few drops of butter on the shells. Why cut the butter into small pieces when it melts anyway!!
Butter Goddess
I made these, and rather than top each clam with a little square of butter, I treated the breadcrumbs like I would a crumble and broke the butter up into tiny pieces among the breadcrumbs. Nothing against the original method intended by the author, but it was a much more efficient method and turned out great!
David Bonfiglio
My family recipe may be ubiquitous, but it sounds a lot more appealing than this.
Kate
Great dish: a little complicated, but worth the trouble. My only criticism is that the reduction of the clam broth resulted in a very salty dish. Next time I will use vermouth instead of clam juice to cook the clams and add no salt. Also, I have limited patience, so tossed 1/3 c Panko with 2 tablespoons unsalted butter, microwaved, and topped the clams with that. Looking forward to trying this recipe with these amendments.
Suzanna
A variation: same prep, but instead of cream and butter simply top each filled clam with a small piece of bacon. Simple and delicious!
Tamar Adler
It is strained: "Through a fine strainer, add all the liquid in the clam pot."
BotanyBoy
The recipe was revised. First version did not strain.
BotanyBoy
Can't believe the broth isn't filtered for sand.
LMK
The recipe says filter the liquid through a fine strainer. Presumably you could line with cheesecloth as well.
Gordeaux
No need to filter. Sand is heavier than water and sinks to the bottom. Just gently decant the water on top. Easy breezy.
mjan
Tamar calls for washing the clams and clam shells in Steps 1 and 2. In Step 3, the recipe specifically calls for straining the clam liquid through a fine sieve. What else, exactly, do you require to make sure sand isn't in the broth?
Sandy Clam mama
Sorry folks. I tried these and they are pretty ordinary if not downright bad. Author should try to find recipe for Portugese baked stuffed clams from the Portuguese fisherman families in North Turo Cape Cpd Ma. Clams are different, only veg is chopped onion, also sausage, herbs, wine and garlic, NO CREAM!!!
E G
It's long stretch from ordinary to bad! I'll stay with bad. I am from the northeast US. Fresh clams, breadcrumbs, clam juice, Lemon juice, spices (parsley and basil usually), AND reggiano cheese. All together, it'll always work out. I just looked at the picture to know this is no baked clam.
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