Philadelphia Baked Clams Recipe
Ingredients
| Butter - 1 tablespoon, softened, plus 4 tablespoons butter, cut into 1/2-inch bits | ||
| Small hard-shell clams - 1 quart shucked | ||
| Light cream | 1/2 Cup (16 tbs) | |
| Dry sherry | 2 Tablespoon | |
| Fresh lemon peel - 1/2 teaspoon finely grated | ||
| Anchovy paste | 1/4 Teaspoon | |
| Dried thyme | 1/8 Teaspoon, crumbled | |
| Tabasco sauce | 4 Drop | |
| Crumbs | 1/2 Cup (16 tbs), made | |
Directions
GETTING READY
1. Preheat the oven to 450°.
MAKING
2. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of an 8- to 9-inch shallow baking dish.
3. Spread the clams on paper towels and pat them completely dry with more paper towels.
4. Then arrange them in one or two layers in the buttered dish.
5. Combine the cream, the 4 tablespoons of butter bits, the sherry, lemon peel, anchovy paste, thyme and Tabasco in a small saucepan.
6. Stirring constantly, cook over moderate heat until the butter melts.
7. Pour the cream mixture over the clams and sprinkle the cracker crumbs on top.
8. Bake in the middle of the oven for 10 minutes until the top is brown and the sauce bubbles.
SERVING
9. Serve at once from the baking dish.
1. Preheat the oven to 450°.
MAKING
2. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of an 8- to 9-inch shallow baking dish.
3. Spread the clams on paper towels and pat them completely dry with more paper towels.
4. Then arrange them in one or two layers in the buttered dish.
5. Combine the cream, the 4 tablespoons of butter bits, the sherry, lemon peel, anchovy paste, thyme and Tabasco in a small saucepan.
6. Stirring constantly, cook over moderate heat until the butter melts.
7. Pour the cream mixture over the clams and sprinkle the cracker crumbs on top.
8. Bake in the middle of the oven for 10 minutes until the top is brown and the sauce bubbles.
SERVING
9. Serve at once from the baking dish.
Chef
