Panko-Crusted Broiled Clams over Linguine
By Antoinette JohnsonPublished on December 19, 2022
Time
1¼ hours
Yield
4 to 6
Ingredients
Broiled Clams
2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided1 small shallot, minced4 garlic cloves, minced½ cup dry white wine ½ cup bottled clam juice 1 sprig fresh basil, plus 1 tablespoon chopped4 pounds littleneck clams, scrubbed¼ cup panko bread crumbs 2 tablespoons grated Parmesan cheese 2 tablespoons unsalted butter, cut into 16 cubesLinguine
1 tablespoon unsalted butter 1 tablespoon all-purpose flour 2 plum tomatoes, cored and cut into ½-inch pieces¼ cup grated Parmesan cheese 2 tablespoons lemon juice, plus lemon wedges for serving⅛ teaspoon pepper 1 pound linguine 1 tablespoon chopped fresh basilInstructions
- Heat 2 teaspoons oil in Dutch oven over medium heat until shimmering. Add shallot and cook until translucent, about 1 minute. Add garlic, wine, clam juice, and basil sprig. Bring to boil. Add clams, cover, and cook, shaking pot occasionally, until clams open, 6 to 8 minutes. Using slotted spoon, transfer clams to bowl, discarding any that haven’t opened. Strain liquid through fine-mesh strainer into separate bowl. Measure out and reserve 1½ cups clam steaming liquid. Discard remaining steaming liquid. Rinse pot.
- Once clams have cooled slightly, remove and discard top shell from 16 clams and transfer bottom shells containing clams to rimmed baking sheet, with meat facing up. Combine panko, Parmesan, remaining 2 tablespoons oil, and chopped basil in bowl. Dot clams on sheet with butter, then top with panko mixture (about 1 teaspoon per clam). Shuck remaining clams, discarding shells, and reserve shucked clams in small bowl.
- Adjust oven rack 6 inches from broiler element and heat broiler. Melt butter in now-empty pot over medium heat. Whisk in flour and cook until golden, 1 to 2 minutes. Whisk in reserved steaming liquid and cook until slightly thickened, about 2 minutes. Stir in shucked clams, tomatoes, Parmesan, lemon juice, and pepper. Cover and keep warm.
- Meanwhile, bring 4 quarts of water to boil in large pot. Add linguine and 1 tablespoon salt and cook, stirring often, until al dente. While pasta cooks, broil clams on sheet until topping is golden brown and crispy, about 1 minute. Drain pasta and return to pot with sauce. Add basil and toss to coat pasta. Divide pasta among individual bowls and top with broiled clams. Serve with lemon wedges.
for the broiled clams
for the linguine
Time
1¼ hoursYield
4 to 6Ingredients
Broiled Clams
2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
1 small shallot, minced
4 garlic cloves, minced
½ cup dry white wine
½ cup bottled clam juice
1 sprig fresh basil, plus 1 tablespoon chopped
4 pounds littleneck clams, scrubbed
¼ cup panko bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons unsalted butter, cut into 16 cubes
Linguine
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 plum tomatoes, cored and cut into ½-inch pieces
¼ cup grated Parmesan cheese
2 tablespoons lemon juice, plus lemon wedges for serving
⅛ teaspoon pepper
1 pound linguine
1 tablespoon chopped fresh basil
Ingredients
Broiled Clams
2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
1 small shallot, minced
4 garlic cloves, minced
½ cup dry white wine
½ cup bottled clam juice
1 sprig fresh basil, plus 1 tablespoon chopped
4 pounds littleneck clams, scrubbed
¼ cup panko bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons unsalted butter, cut into 16 cubes
Linguine
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 plum tomatoes, cored and cut into ½-inch pieces
¼ cup grated Parmesan cheese
2 tablespoons lemon juice, plus lemon wedges for serving
⅛ teaspoon pepper
1 pound linguine
1 tablespoon chopped fresh basil
Ingredients
Broiled Clams
2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
1 small shallot, minced
4 garlic cloves, minced
½ cup dry white wine
½ cup bottled clam juice
1 sprig fresh basil, plus 1 tablespoon chopped
4 pounds littleneck clams, scrubbed
¼ cup panko bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons unsalted butter, cut into 16 cubes
Linguine
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 plum tomatoes, cored and cut into ½-inch pieces
¼ cup grated Parmesan cheese
2 tablespoons lemon juice, plus lemon wedges for serving
⅛ teaspoon pepper
1 pound linguine
1 tablespoon chopped fresh basil
Why This Recipe Works
A mash-up of linguine with clam sauce and stuffed clams, this recipe won episode 2 of America's Test Kitchen: The Next Generation. Contestants were given a cooking technique and an ingredient—in this case, broiling and clams—and challenged to combine the two. To recreate Antoinette's winning dish, steam the clams in a garlicky broth which will then become the basis for the pasta sauce. Most of the clams were shucked and added directly to the sauce; the remaining clams were left in their bottom shells, topped with bread crumbs, and broiled.
Instructions
- Heat 2 teaspoons oil in Dutch oven over medium heat until shimmering. Add shallot and cook until translucent, about 1 minute. Add garlic, wine, clam juice, and basil sprig. Bring to boil. Add clams, cover, and cook, shaking pot occasionally, until clams open, 6 to 8 minutes. Using slotted spoon, transfer clams to bowl, discarding any that haven’t opened. Strain liquid through fine-mesh strainer into separate bowl. Measure out and reserve 1½ cups clam steaming liquid. Discard remaining steaming liquid. Rinse pot.
- Once clams have cooled slightly, remove and discard top shell from 16 clams and transfer bottom shells containing clams to rimmed baking sheet, with meat facing up. Combine panko, Parmesan, remaining 2 tablespoons oil, and chopped basil in bowl. Dot clams on sheet with butter, then top with panko mixture (about 1 teaspoon per clam). Shuck remaining clams, discarding shells, and reserve shucked clams in small bowl.
- Adjust oven rack 6 inches from broiler element and heat broiler. Melt butter in now-empty pot over medium heat. Whisk in flour and cook until golden, 1 to 2 minutes. Whisk in reserved steaming liquid and cook until slightly thickened, about 2 minutes. Stir in shucked clams, tomatoes, Parmesan, lemon juice, and pepper. Cover and keep warm.
- Meanwhile, bring 4 quarts of water to boil in large pot. Add linguine and 1 tablespoon salt and cook, stirring often, until al dente. While pasta cooks, broil clams on sheet until topping is golden brown and crispy, about 1 minute. Drain pasta and return to pot with sauce. Add basil and toss to coat pasta. Divide pasta among individual bowls and top with broiled clams. Serve with lemon wedges.
for the broiled clams
for the linguine
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