Brown Butter Baked Quahog Clams with Horseradish Hollandaise Sauce

Serves 4-6

2-4 Roasted Garlic Cloves, pureed
1 cup breadcrumbs (preferably homemade)
1/4 cup freshly grated parmesan cheese
2 tsp finely chopped parsley
2 tsp finely chopped Oregano
2 tsp finely chopped Thyme
3 tablespoons extra-virgin olive oil
Salt & freshly ground black pepper
12 Quahog Clams
2 tablespoons lemon juice
4-6 tablespoons butter, melted

Over medium heat begin to toast garlic in a sauté pan. Continue to toast garlic until garlic is brown on outside. Pour into bowl and set aside. Over low heat slowly start to melt mutter. Continue to cook butter until it begins to smell like hazelnuts, being careful not to burn. Once butter begins to look brown and begins to smell like hazelnuts add breadcrumbs and sauté for another 1 -2 minutes over very low heat. Combine the toasted bread crumbs, roasted garlic, parmesan, parsley, oregano, thyme, olive oil, salt, and pepper in a small bowl and stir to combine.

Wash clams very well to remove any sediment. Open clams with clam or oyster knife and place on a baking sheet, using a thin bed of rock salt to stabilize them if desired.

Top with the bread crumb mixture and drizzle with the melted butter. Cook in preheated Oven at 400 degrees until the topping is golden brown and the clams are bubbling, about 3-5 minutes. Garnish with lemon and Lime Zest.

Horseradish Hollandaise
1/2 pound ( 1/2 stick) unsalted butter.
1/4 cup drained prepared horseradish
1 Tablespoon white wine vinegar
1 Tablespoon heavy cream
2 egg yolks
1 Tablespoon water
1/2 teaspoon kosher salt

Melt the butter in a small saucepan over medium heat. Keep warm.

To make the horseradish puree: Place the horseradish, vinegar, and cream in a blender. Puree until smooth, stopping from time to time to scrape down the sides with a rubber spatula. Scrape into a bowl and reserve.

Place the egg yolks in a slightly larger non-reactive saucepan. Whisk in the water and the salt. Place over medium-low heat. Slowly pour the warm butter into the egg yolks, whisking constantly. After all the butter has been incorporated, continue whisking approximately 3 to 5 minutes over the heat, until the sauce is light and fluffy and has almost doubled in volume. Remove from heat and continue whisking until the sauce is skin temperature.

Whisk in horseradish puree and season to taste.

Top baked clams with hollandaise sauce and serve.

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