Burgundian Clams

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

  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.