Clams Broiled with Lemon, Thyme and Parmesan

Serving Size: 4
Total Time:

Highlight clams by cooking them in a little bit of water just long enough for them to open, then dress them delicately with a bit of lemon and white wine and a sprinkling of thyme and Parmesan just before broiling.


  • 0.5 cup water
  • 2 tsp chopped thyme leaves
  • 2 Tbsp freshly grated Parmigiano-Reggiano cheese
  • freshly ground pepper
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp dry white wine
  • 0.25 cup heavy cream
  • kosher salt
  • 24 littleneck clams, scrubbed
  • 1 tsp finely grated lemon zest


  1. In a large pot, bring the water to a boil. Add the clams, cover and steam over high heat until they open, 5 to 7 minutes. Transfer the clams to a platter to cool.
  2. Preheat the broiler and position a rack 6 inches from the heat. Spread 1/4 inch of kosher salt in an even layer on a small rimmed baking sheet. Remove and discard the top shells of the clams. Carefully loosen the clams in the bottom shells and set them on the salt.
  3. In a small bowl, whisk the cream with the wine and lemon juice and season with salt and pepper. Top each clam with 1 teaspoon of the cream mixture and sprinkle with the cheese and thyme. Broil for about 3 minutes, until the cheese is melted. Garnish with the lemon zest and serve.

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Recipe Credit: Gerardo Valenzuela
Image Credit: Christina Holmes