The delicious flavor of the hamaguri clams and the taste of the garlic go so well together. They're easy and go great with wine. Normal steamed clams or clam soup recipes are good too, but isn't it nice to sometimes forget about the alcohol and make something like this?
Wash the hamaguri clams and rub together to remove the sand. Line them up flatly in a pot and pour in the white wine. Cover with a lid and turn on the heat.
Once the shells have opened, remove them from the pot. If the meat has come apart from the shells, place the shells on a paper towel and use scissor to cut apart. Don't throw away the steamed juices, set it aside.
Add butter to the steamed juices and warm it up. Once the butter has melted, add the parsley and the panko and mix together.
Stuff the hamaguri shells with the mixture and bake on the grill or in the toaster oven until golden brown.
If you want to stabilize the shells on the dish, place them on wakame seaweed or salt when serving.
Story Behind this Recipe
I like having buttery escargot, but it's difficult to get a hold of and my husband doesn't like escargot. That's why I tried making this with seasonal hamaguri clams.
If you don't have wakame or salt, it's fine. The clams and the butter both have salt so the recipe doesn't call for any added salt, but if it tastes too weak, you can adjust the flavor with salt or light soy sauce.