Burgundian Clams

Name: Burgundian Clams
Yield: 4 or 5 servings
Cuisine: United States
Ingredients: grated Parmesan cheese or bacon (optional); 20 large clams; ½ cup butter, at room temperature; 1 tablespoon finely chopped parsley; ¼ cup fine dry bread crumbs; 2 garlic cloves, finely minced; 2 teaspoons finely chopped shallots or green onions; 3 tablespoons finely chopped Swiss cheese; Freshly ground black pepper

Preparation info

4 or 5
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

20 large clams
½ cup butter, at room temperature
¼ cup fine

Method

Have clams opened and leave them on the half shell.
Preheat oven to hot (425°F.).
Combine the butter, bread crumbs, parsley, garlic, shallots, pepper to taste and Swiss cheese, and work the mixture to a paste.