Whether you’re hosting the party of the year, or curling up on your couch, New Year’s Eve is a night that deserves to get at least a little festive. For us, that means a few really good appetizers and champagne, of course (see last week’s post).
Shellfish is always fancy and simple, and this recipe for broiled clams is no exception. We boil them first in wine to give them nice flavor and pop open their shells (so you don’t have to do any shucking). Then into each shell, we spoon the wine, a good quality olive oil and some chopped garlic and quickly char them under a broiler. This quick blast of heat poaches the clams in the savory pools of liquid and gives the garlic a light golden brown crunch.
The result is an appetizer that just feels fancy – even if eaten in plush socks and a cozy robe.
- 32 littleneck clams, rinsed under cold water and scrubbed clean
- 1 cup dry white wine
- ¼ cup extra virgin olive oil
- 1 large clove garlic, finely chopped
- 2 tsp. chopped fresh parsley
- Place clams and wine in wide pot over high heat, so that clams sit no more than 2 layers deep. Bring wine to boil. Reduce heat to medium high and cover pot. Simmer, covered, until clams pop open, about 3-5 minutes. As soon as clams open, using slotted spoon, transfer clams to large bowl. Discard any clams that are cracked or do not open after 7 minutes. Set aside pot with wine.
- When clams are cool enough to handle, twist off top shell. Using small knife, loosen clam from shell, then place back into shell. Repeat with remaining clams. Place clams on half shell on plate; cover and refrigerate until ready to broil. (Clams can be refrigerated for up to 8 hours.)
- Strain ¼ cup wine cooking liquid into measuring cup. Discard remaining cooking liquid or reserve for another use. Add olive oil and garlic to measuring cup; cover and refrigerate until ready to broil. (Olive oil mixture can be refrigerated for up to 8 hours.)
- Heat broiler to high. Line baking sheet with foil. Place clams on half shell on baking sheet. Stir reserved olive oil mixture and spoon into each shell. Broil until clams are slightly charred, garlic is golden brown and olive oil is bubbling about 3-5 minutes.
- Carefully transfer clams to serving platter, taking care not to spill juices. Sprinkle with chopped parsley. Serve immediately.