Clams Jacqueline Recipe
Clams Jacqueline is an elegant baked seafood appetizer made famous after White House chef René Verdon created it for Jacqueline Kennedy. Fresh clams are topped with a buttery mixture of spinach, watercress, parsley, lemon, and Pernod, finished with crispy breadcrumbs, then baked until golden and bubbling. It's a classic French-inspired recipe that's surprisingly simple to prepare for dinner parties or special occasions
Equipment
- Large skillet
- Mixing bowl
- Food processor (optional)
- Baking sheet
- Oven
- Knife
- Measuring cups and spoons
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.
