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Littleneck Clams with Lemon Thyme and Parmesan

Local clams are highlighted by cooking them in a little bit of water just long enough for them to open, then dressed delicately with a bit of lemon and white wine and a sprinkle of thyme and Parmesan just before broiling.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 24


    •    kosher salt
    •    1/2 cup water
    •    1/4 cup heavy cream
    •    freshly ground pepper
    •    2 tbsps dry white wine
    •    2 tbsps fresh lemon juice
    •    2 tsps chopped thyme leaves
    •    1 tsp finely grated lemon zest
    •    24 littleneck clams filtered and scrubbed
    •    2 tbsps freshly grated parmigiano-reggiano cheese


  1. In a large pot, bring the water to a boil. Add the clams, cover and steam over high heat until they open, 5 to 7 minutes. Transfer the clams to a platter to cool.
  2. Preheat the broiler and position a rack 6 inches from the heat. Spread 1/4 inch of kosher salt in an even layer on a small rimmed baking sheet. Remove and discard the top shells of the clams. Carefully loosen the clams in the bottom shells and set them on the salt.
  3. In a small bowl, whisk the cream with the wine and lemon juice and season with salt and pepper. Top each clam with 1 teaspoon of the cream mixture and sprinkle with the cheese and thyme. Broil for about 3 minutes, until the cheese is melted. Garnish with the lemon zest and serve.

This great family recipe is thanks to RHUBARBARIANS Recipes at


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