Chilled Clams with Herb Oil

  • Preparation 25 MIN
    Cooking 5 MIN
    Chilling 1 H
  • Servings 1
  • Makes 6 appetizers


Herb Oil



Herb Oil

  1. In a blender, purée the green onions, basil, tarragon and oil until smooth.


  1. In a large skillet over high heat, combine the clams and 2 tbsp (30 ml) of the herb oil. Keep the remaining herb oil for another use. Cover and cook for 5 minutes or until the clams begin to open. Remove from the heat and stir until all the clams have opened. Discard any that remain closed. Let cool, then transfer to a bowl and refrigerate for 1 hour or until completely chilled.
  2. Drain the clams and arrange on a serving plate or serve as part of the coast-to-coast Canadian seafood platter (see recipe).


Cover the herb oil with plastic wrap directly on the surface and refrigerate for up to 2 days, or freeze.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.