CLAMBULANCE, VINEYARD HAVEN
“If you’re on island, make them after a long day at the beach. If you’re in the city, make them after a long day at work.” Sound advice from Beau Begin, who started Clambulance to share his love of raw bar with the Vineyard. He even shows up to events in his decked-out Clambulance van, complete with emergency raw bar kit (pass the mignonette, stat!). Beau is passionate about supporting the local seafood industry, and his sumptuous bars always feature an assortment of Vineyard oysters and clams, so guests can geek out at the variances that even a small island can produce. Make these delectable clams, Beau’s take on clams casino, next time you need to avert a shellfish crisis.
Ingredients
- 16 littleneck clams
- ½ sleeve Town House crackers
- 1 tablespoon unsalted butter, melted
- 1 to 2 teaspoons grated Pecorino Romano
- ½ teaspoon onion powder
- ½ teaspoon chopped flat-leaf parsley leaves
- Tabasco sauce for serving
Instructions
- Preheat the oven to 350°F. Shuck the littlenecks and return each clam to a half shell (discard the other half). Put the shells on a baking sheet.
- Pulverize the crackers in a food processor fitted with the metal blade and transfer to a medium bowl. Add the butter, Pecorino, onion powder, and parsley and stir to combine. Spoon the mixture over the littlenecks; the clams should be lightly covered.
- Bake until the topping is golden, 13 to 15 minutes. For a deeper color, broil for 1 to 2 minutes, watching carefully so the topping does not burn.
- Serve with Tabasco.
