Clam Pan Roast
Ingredients
- 2 tablespoons unsalted butter
- 12 to 16 littleneck clams (or other small clam), scrubbed well
- 1 scallion, trimmed and thinly sliced
- 2 tablespoons heavy cream
- 1/8 teaspoon hot smoked paprika
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon chopped thyme
- 1/2 teaspoon chopped flatleaf parsley
- 4 to 8 toast points
- 1 lemon, cut into wedges
Instructions
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