Broiled Clams with Curry Butter
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INGREDIENTS 7 tablespoons unsalted butter, room temperature
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon curry powder
1 teaspoon Pernod,optional
1/2 teaspoon minced garlic
Pinch of saffron threads, crushed
Pinch of cayenne pepper
Pinch of white pepper
24 clams, scrubbed
1/2 cup waterMix first 9 ingredients in small bowl until well blended. (Can be prepared up to 2 weeks ahead. Cover tightly and refrigerate. Bring curry butter to room temperature before continuing.)
Preheat broiler.
Place clams in water in heavy large skillet over medium-high heat. Cover and steam until clams open, about 8 minutes. Discard any clams that do not open.
Place clams on half shell on cookie sheet. Top each with curry butter. Broil until hot and bubbling, about 2 minutes. Transfer clams to platter. Serve immediately.
Serves 4
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