AJ – This is a recipe inspired by a sizzling platter of gratin de moules I recently ate in southern France. The mussels were simply slathered with an herb butter, topped with breadcrumbs and briefly roasted in a hot oven. In this version I’ve used Long Island littleneck clams and spring spinach that I first steamed and chopped. Spring spinach has a very delicate grassy taste that is different from spinach that grows in the fall. I’ve used spring garlic, rather than a more pungent storage garlic in the herb butter. Older garlic would overwhelm the spinach. If you are unable to find spring garlic substitute finely chopped shallots. Be sure to have some crusty bread on hand to mop up the butter.
Sprinkle breadcrumbs over the clams
Remove from oven and serve immediately
- 2 ounces sweet butter, softened
- 1½ teaspoons finely chopped spring garlic
- 1 tablespoons finely chopped parsley
- ¾ teaspoon mixed herbs, such as thyme, oregano, chives or lemon thyme
- Sea salt and freshly ground black pepper to taste
- 1 bunch of spinach, stems removed
- 1 dozen clams on the half shell
- 4 tablespoons breadcrumbs
- To make the herb butter combine butter, spring garlic, parsley, mixed herbs, and salt and pepper in a small bowl and blend thoroughly. Refrigerate until ready to use.
- Soak spinach several times in cold water to remove sand. Transfer spinach with any water that clings to its leaves to a large skillet. Sprinkle with a pinch of salt, cover and cook over medium heat until spinach is wilted. Drain, refresh under cold water and drain again. Squeeze spinach to remove any liquid. Chop finely.
- Preheat oven to 450 degrees.
- Arrange clams on a baking sheet. Top each clam with 1 teaspoon of chopped spinach. Reserve any remaining spinach for another use. Spoon equal amounts of herb butter over the spinach and sprinkle each clam with 1 teaspoon of breadcrumbs.
- Roast clams in the preheated oven for 6-7 minutes or until breadcrumbs are golden brown. Serve immediately.