Clams Broiled with Lemon, Thyme and Parmesan

By lkalemba

Ingredients

• 1/2 cup water
• 24 littleneck clams, scrubbed
• kosher salt
• 1/4 cup heavy cream
• 2 Tbsp dry white wine
• 2 Tbsp fresh lemon juice
• freshly ground pepper
• 2 Tbsp freshly grated Parmigiano-Reggiano cheese
• 2 tsp chopped thyme leaves
• 1 tsp finely grated lemon zest

Preparation

Step 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.

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.

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.