Clam Rockefeller Recipe

Prepare clams (if using fresh)

If using fresh littlenecks: scrub shells, place in a pot with 1/4 cup water, cover and steam over medium-high heat until shells open (about 5–7 minutes). Remove clams from shells, reserve juices, and chop meat. Strain reserved cooking liquid through a fine sieve and reserve up to 2 tablespoons to use in the mixture. If using canned clams, drain and reserve 1–2 tablespoons of clam juice.

In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add the minced shallot and cook until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Add the chopped spinach and cook, stirring, until wilted and most of the moisture has evaporated, about 2–3 minutes. If excess liquid remains, increase heat briefly to evaporate, scraping up any fond.

Pour in the 2 tbs dry white wine and 1–2 tablespoons reserved clam juice (or canned clam juice). Cook until the liquid reduces by half, about 1–2 minutes.

Stir in the chopped clams, 1 tsp lemon juice, 1 tsp Worcestershire sauce, 1 tsp salt and 1/2 tsp freshly ground black pepper. Cook gently 1 minute just to combine flavors. Remove from heat and let cool slightly while you prepare the topping.

In a small bowl combine 1/2 cup grated Parmesan and 1/2 cup grated Gruyère (or cheddar). If you like a creamier texture, fold in 2 tsp mayonnaise or aioli to bind the cheese mixture. Mix until evenly combined.

Preheat oven to 425°F (220°C). If using halved shells or small ramekins, arrange them on a baking sheet. If using bread rounds, toast them separately and set aside.

In a bowl combine 3/4 cup toasted breadcrumbs, 2 tbs melted butter, 2 tbs chopped parsley, 1 tsp lemon zest and 1/4 tsp hot sauce (if using). Stir until crumbs are evenly moistened.

Fold about half of the breadcrumb mixture into the slightly cooled clam-spinach-cheese base to incorporate some crunch into the filling (reserve the rest for topping). Then fold in the grated cheese mixture until evenly distributed. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Spoon the clam Rockefeller mixture into prepared shells or small ovenproof dishes (or mound on toasted bread rounds), dividing it evenly among 8 portions. Sprinkle the reserved breadcrumb topping evenly over each portion, pressing lightly so it adheres.

Place the baking sheet in the preheated oven and bake until the topping is golden-brown and the filling is bubbling, about 8–12 minutes. For extra color, switch the oven to broil for the last 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 2 minutes. Garnish with additional chopped parsley and serve with lemon wedges alongside toasted bread rounds or on the clamshells.