4 tablespoons unsalted butter, melted
1 tablespoon chopped shallot
2 cloves garlic, chopped
2 cups dry breadcrumbs
finely grated zest of 2 limes
2 teaspoons Cognac
5 ounces lean ground beef
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
salt and freshly ground white pepper
24 clams on the half shell

Preparation

Preheat broiler to high. Combine the melted butter, shallots, garlic, breadcrumbs, lime zest, Cognac, ground beef, parsley and thyme. Season to taste with salt and pepper and mix thoroughly. Top each clam with about 1 rounded teaspoon of the meat mixture.

Arrange the shells in a shallow baking dish. Place under the broiler for about 8 minutes, or until nicely browned on top.