Baked Clams

Gramercy Tavern Restaurant Recipe

1 cup white wine
1 shallot, sliced, plus 3/4 cups minced shallots
3 garlic cloves, smashed, plus 2 tablespoons minced garlic
1/3 cup chopped fresh flat-leaf parsley, plus a few stems
20 large cherrystone clams, cleaned
1/4 cup olive oil
4 tablespoons unsalted butter
1 1/4 cups minced onions
1 1/4 cups minced leeks
1 1/2 tablespoons ginger, peeled and minced
2 teaspoons thyme leaves
salt and pepper
1 3/4 cups panko or dried breadcrumbs
7 ounces sea scallops, chopped
1 tablespoon fresh lemon juice
5 cups rock salt
1 lemon, cut into 8 wedges

In a large pot, bring the wine, 1 cup water, the sliced shallots, 2 of the smashed garlic cloves, and the parsley stems to a boil over high heat. Add the clams, cover the pot, and steam until they open, 6 to 8 minutes. Using a slotted spoon, transfer the clams to a large bowl and discard sediment.

Remove the clams from the shells and save half (10) of the shells. Cut the clams into quarters and transfer to a small bowl; cover and refrigerate. Separate the 10 reserved shells and rinse them. Strain the broth into a small container.

Make the filling. In a large skillet, heat 2 tablespoons of the oil and 2 tablespoons of the butter over medium-low heat. Add the onions, leeks, minced shallots, minced garlic, ginger, and 1 teaspoon of the thyme and cook until the onions are softened, 12 minutes. Reduce the heat, pour in the reserved clam broth, and simmer until the pan is almost dry. Season with salt and pepper. Transfer onion mixture to a large bowl and set aside to cool.

In a large skillet, heat the remaining 2 tablespoons oil and 2 tablespoons butter over medium heat. Add the panko, the remaining teaspoon of thyme, and remaining smashed garlic clove and toast, stirring constantly, until golden brown, about 4 minutes. Season with salt, discard the garlic, and transfer panko to a medium bowl.

To finish the filling, add the clams, scallops, chopped parsley, and lemon juice to the onion mixture, season with salt and pepper, and mix well.

Preheat oven to 375 degree. Spread the rock salt in a large baking pan. Gently pack the filling into the reserved shells. Cover the packed clams evenly with the browned panko, lightly patting to help them stick. Nestle the clams in the salt. Bake just until hot, 15 to 20 minutes. Serve with lemon wedges.