Famous Chefs’ Dishes

Alex Guarnaschelli

Alex Guarnaschelli got her passion for food from her own Mother and reputable cookbook editor, Maria Guarnaschelli. As a child, Alex was constantly receiving the best global education in food as her upbringing revolved around the many different cuisines featured in the cookbooks her mother was working on at the time. Her culinary journey eventually embarked in France and, nowadays, Guarnaschelli is known to be one of America’s most accomplished chefs, while also being an author and popular television personality. Her first cookbook “Old-School Comfort Food: The Way I Learned to Cook” was published in 2013 and became a New York Times bestseller.

Read more about Alex Guarnaschelli’s biography here - https://alexguarnaschelli.com/me/

Alex Guarnaschelli’s Baked Clams with Garlic

Time: 40 mins

Servings: 4-6

Ingredients:

• 1 stick + 3 tbsp unsalted butter, softened
• 2 tbsp dry Vermouth
• 2 spring onions, minced
• 4 large garlic cloves, minced
• The juice and zest from 1 lemon
• Salt
• Freshly ground white pepper
• 2/3 cups Panko breadcrumbs, toasted
• ¼ cup fine breadcrumbs, toasted
• 40 littleneck clams, thoroughly washed
• ½-¾ cup heavy cream
• ½ cup chopped flat-leaf parsley

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. Preheat the oven to 190 degrees Celsius.

2. Heat one tablespoon of butter in large skillet and add the clams and Vermouth. Cook on high heat, shaking the pan slightly, until the clams open. Remove from the heat and let them cool. Reserve any cooking liquid.

3. Place the remaining butter in a food processor and add the spring onions, garlic, lemon juice, and lemon zest. Blend well.

4. Transfer the mixture to a bowl and season with the salt and pepper. Mix in the breadcrumbs.

5. Detach each clam from its shell and place the meat back in the shell. Mix the cooking liquid with the heavy cream and pour a touch of the mixture on top of each clam. Immediately, mould some of the breadcrumb mixture into each shell to cover the clam body.

6. Arrange the clams in a single layer on a baking sheet and bake for 10-12 minutes. Preheat the broiler and broil them for 1 minute.

7. Remove from the oven and top with the remaining lemon juice and parsley. Serve immediately.

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