Clams Broiled with Lemon, Thyme and Parmesan
Chilean chef Gerardo Valenzuela highlights local clams by cooking them in a little bit of water just long enough for them to open, then dresses them delicately with a bit of lemon and white wine and a sprinkling of thyme and Parmesan just before broiling.Slideshow:More Clam Recipes
April 2014