Broiled Clams With Tomatoes, Butter, and Tarragon
Add clams to the pan, nestling them between the tomatoes. Pour in the vermouth and add the butter in the center of the pan. Broil for 2 minutes, and then flip the clams, baste with the liquid and return to the broiler until all the clams have popped wide open, about 2 minutes longer (with an open-flame broiler, it’s not impossible for the vermouth to briefly ignite; don’t panic, just carefully blow out the flame and proceed). Broil for 1 additional minute after the last clam opens, then remove from broiler. Baste clams once more.
Published at Thu, 16 Aug 2018 12:57:37 +0000