Burgundian Clams

Rate this recipe

Preparation info

  • 4 or 5

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 20 large clams
  • ½ cup butter, at room temperature
  • ¼ cup fine dry bread crumbs
  • 1 tablespoon finely chopped parsley
  • 2 garlic cloves, finely minced
  • 2 teaspoons finely chopped shallots or green onions
  • Freshly ground black pepper
  • 3 tablespoons finely chopped Swiss cheese
  • grated Parmesan cheese or bacon (optional)


  1. Have clams opened and leave them on the half shell.

  2. Preheat oven to hot (425°F.).

  3. Combine the butter, bread crumbs, parsley, garlic, shallots, pepper to taste and Swiss cheese, and work the mixture to a paste.

  4. Using a small spatula, spread the mixture over the opened clams. If desired, sprinkle with grated Parmesan cheese or top each with bits of bacon. Arrange the clams on pie plates and bake for eight to ten minutes, until the clams are thoroughly heated and bubbling. Serve piping hot.

Part of