Clams Jacqueline

Clams Jacqueline is an elegant baked seafood appetizer made famous after White House chef René Verdon created it for Jacqueline Kennedy.

Ingredients

24 fresh littleneck clams scrubbed

4 tablespoons unsalted butter

1 tablespoon olive oil

1 shallot finely minced

1 garlic clove minced

1 cup fresh spinach finely chopped

½ cup watercress finely chopped

¼ cup fresh parsley finely chopped

2 tablespoons fresh lemon juice

2 tablespoons Pernod or dry white wine

½ teaspoon kosher salt

¼ teaspoon black pepper

½ cup fresh breadcrumbs

1 tablespoon grated Parmesan cheese optional

Lemon wedges for serving

Fresh parsley for garnish

Instructions

Heat the oven to 400°F (200°C). Arrange the cleaned clams in a single layer on a baking sheet or oven-safe dish

Melt the butter with the olive oil in a skillet over medium heat. Add the shallot and cook for about 2 minutes until softened, then stir in the garlic and cook for 30 seconds.

Add the spinach, watercress, and parsley. Cook for 2 to 3 minutes until wilted. Stir in the lemon juice and Pernod, then season with salt and black pepper. Remove from the heat.

Spoon a small amount of the herb butter mixture onto each clam. Sprinkle evenly with the breadcrumbs and Parmesan, if using.

Bake for 8 to 10 minutes, or until the clams are cooked through and the breadcrumbs are lightly golden.

Serve immediately with lemon wedges and garnish with fresh parsley.