In a medium bowl, combine the butter, cracker crumbs, herbs, egg yolk, garlic and Tabasco. Scrape the butter onto a sheet of plastic wrap and roll it into a 12-inch log. Refrigerate until firm.
Preheat the broiler. Spread rock salt on a large rimmed baking sheet and set the clams on the salt. Top each clam with a 1/8-inch-thick slice of the herb butter and broil the clams 8 inches from the heat for about 10 minutes, shifting the pan as necessary, until the clams are deep golden and bubbling. Serve at once.
MAKE AHEAD The butter can be refrigerated for 3 days or frozen for 1 week.
Source: "The Young Chef and the Sea"S(Internet Address): "http://foodandwine.com/recipes/broiled-clams"
Per Serving (excluding unknown items): 212 Calories; 24g Fat (98.1% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 89mg Cholesterol; 4mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 4 1/2 Fat.
NOTES : Under the broiler, a thin slice of compound butter becomes a lightly garlicky herbed crumb topping for these clams.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Once you make the herbed butter, you can keep it in the frezzer for some time. The butter on the clams is terrific.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (53g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 228 (76%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 15.1g||76 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 87mg||27 %|
|Sodium 159.1mg||5 %|
|Potassium 165.7mg||4 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 15.4g|
|Protein 2.6g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 299
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