🧂 Ingredients

Servings: 4

• • 24 littleneck or cherrystone clams, scrubbed
  • 4 tbsp butter, softened
  • 2 garlic cloves, minced
  • 2 tsp fresh parsley, finely chopped
  • 4 oz MouCo ColoRouge, shredded or finely diced
  • 1/4 cup white wine or clam cooking broth
  • Salt & pepper, to taste
  • Lemon wedges, for serving

👣 Instructions

1. 1. Preheat oven to 400°F (200°C).
   2. Arrange clams in a baking dish or on a rimmed baking sheet.
   3. In a bowl, mix butter, garlic, parsley, and a pinch of salt & pepper.
   4. Open each clam halfway, pop a bit of the butter mix inside, then top with a small sprinkle of ColoRouge cheese. Close slightly to hold.
   5. Spoon wine or broth into the bottom of the baking dish to keep clams moist.
   6. Bake 10–12 minutes, until clams open fully and cheese is melted and bubbly.
   7. Discard any clams that stay closed.
   8. Serve hot with lemon wedges and extra parsley garnish.

🎯 Notes & Pairings

• • Broth upgrade: Add a splash of cream or swirl butter into the cooking liquid for extra richness.
  • Crusty sidekick: Serve alongside garlic-toasted baguette for dipping.
  • Drink pairing: Try with a crisp Sauvignon Blanc or a citrusy Belgian wheat beer.