Ingredients

24 littleneck Clams or other small hard-shelled Clams

Method

Scrub large pippies or other small hard-shelled clam thoroughly with a stiff brush under running cold water, discarding any that have cracked shells or that are not shut tightly. Shuck the clams, discarding the shells.

In a bowl, cream 6 tablespoons unsalted butter and blend in thoroughly 2 garlic cloves, mashed to a paste, 1 1/2 teaspoons minced fresh parsley leaves, 1 teaspoon of minced shallots and salt, and pepper to taste. Break off and discard the stems of 24 egg-sized artichokes. Bend the outer leaves back until they snap off close to the base and remove several more layers of leaves in the same manner. Trim the bases and sides, cut through each artichoke 1/2 inch above the base, and rub the cut surfaces with 1/2 lemon, dropping the artichokes as they are trimmed into a bowl of cold water acidulated with the juice of 1/2 lemon. In a stainless steel or enamelled saucepan of simmering salted water acidulated with the juice of 1 lemon, simmer the artichokes, drained, for 15 to 20 minutes or until they are tender. Drain the artichokes and scrape out the chokes with a small spoon. Pat the artichokes dry and arrange them in 4 individual gratin dishes. Spread each artichoke with some of the garlic butter, top it with a clam and put a dab of the remaining butter on each clam. Bake the artichokes in a preheated very hot oven (400 degrees F) for 2-3 minutes, or until the butter begins to bubble.

Serves 4 as a main course.