Clams Giovanni

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1 1⁄2 hours 30 Clams Print RecipeEmail Recipe


48 cherrystone clams (scrubbed)
2cupheavy cream
4tablespoonunsalted butter
1⁄3cupfresh bread crumbs (finely chopped)
1⁄4cupscallion (white part; finely chopped)
1⁄4cupfresh parsley (finely chopped)
1teaspoonlemon juice
  black pepper
  kosher salt


Shuck clams over bowl to catch clam liquor. Strain clam liquor and reserve for other use (you can freeze it for up to 3 months.) Wash 30 shell halves; dry and reserve. With kitchen shears, cut out any visible dark sacs from clam bodies; discard. Chop clams fine; reserve.

Heat heavy cream in large saucepan over medium-high heat to boiling. Boil gently, uncovered, until cream is reduced to 1 cup, about 20 minutes. Remove from heat; reserve.

Heat 1 tablespoon of the butter in small skillet over medium heat until foam begins to subside. Add bread crumbs; stir until butter is completely absorbed, about 1 minute. Continue stirring until crumbs become golden, about 2 minutes more; reserve, off heat.

Heat remaining 3 tablespoons butter in large skillet over medium-low heat. When foam begins to subside, stir in scallion; saute until tender, about 5 minutes. Increase heat to medium; stir in reserved chopped clams. Saute until tender, about 2 minutes; remove from heat. Stir in the 1 cup heavy cream and 2 tablespoons of the parsley until thoroughly blended. Season with lemon juice, salt, and pepper. Taste and adjust seasoning, if desired; reserve.

Line a large serving tray with thin layer (about 1/4 inch deep) of coarse salt. Arrange reserved clam-shell halves on salt; press each shell gently so it will sit in salt firmly and not tip.

Spoon about 1 tablespoon of the clam and cream mixture into each clam shell. (Clams may be prepared up to this point and refrigerated, up to 2 hours, covered. Let stand at room temperature 10 minutes before proceeding and serving.)

Sprinkle each clam with about 1/2 teaspoon of the reserved buttered crumbs and remaining chopped parsley. Serve with cocktail forks or demitasse spoons.

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