Crumb-Topped Clams
TOTAL TIME: Prep: 35 min. Broil: 10 min.
YIELD: 2 dozen.
In my family, it wouldn't be Christmas Eve without baked clams. However, they make a special bite for any occasion and are easy to make and always a hit. —Annmarie Lucente, Monroe, New York
Ingredients
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2 pounds kosher salt
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2 dozen fresh littleneck clams
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1/2 cup dry bread crumbs
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1/4 cup chicken broth
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1 tablespoon minced fresh parsley
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2 tablespoons olive oil
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2 garlic cloves, minced
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1/4 teaspoon dried oregano
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Dash pepper
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1 tablespoon panko bread crumbs
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Lemon wedges
Directions
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1.
Spread salt onto a cast-iron 15x10x1-in. baking pan or other ovenproof metal serving plater. Shuck clams, leaving clams and juices in bottom shells. Arrange in prepared platter; divide juices among shells.
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2.
In a small bowl, mix dry bread crumbs, chicken broth, parsley, oil, garlic, oregano and pepper; spoon over clams. Sprinkle with panko bread crumbs.
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3.
Broil 4-6 in. from heat until clams are firm and crumb mixture is crisp and golden brown, 6-8 minutes. Serve immediately with lemon wedges.
Nutrition Facts
1 clam: 31 calories, 1g fat (0 saturated fat), 5mg cholesterol, 35mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.
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