Baked Clams Roberto
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FROM - L'Ecole Restaurant
Baltimore, MarylandINGREDIENTS
16 cherrystone clams
1 tablespoon minced garlic
1 teaspoon minced shallots
1 tablespoon lemon juice
4 tablespoons fresh chopped basil
2 cups heavy cream
1 cup grated Groviera or Swiss cheese
4 tablespoons clarified butter
1/2 pound backfin crabmeat
Salt and pepper, to tasteSauté garlic and shallots in butter for 2 minutes over medium heat. Add lemon juice and basil. Simmer 1 minute. Stir in cream and simmer until thick. Add crabmeat and cheese, stirring until blended. Remove sauce from heat and add salt and pepper.
Shuck clams and leave on half shell, removing muscle and rinsing out grit. Preheat oven to 400 degrees.
Top each clam with 1 tablespoon or more of sauce and arrange on baking dish or pan. Bake 10 to 15 minutes or until lightly browned.
Serves 4