Crumb-Topped Clams

Name: Crumb-Topped Clams
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 2 dozen.
Ingredients: 2 pounds kosher salt; 2 dozen fresh littleneck clams; 1/2 cup dry bread crumbs; 1/4 cup chicken broth; 1 tablespoon minced fresh parsley; 2 tablespoons olive oil; 2 garlic cloves, minced; 1/4 teaspoon dried oregano; Dash pepper; 1 tablespoon panko (Japanese) bread crumbs; Lemon wedges

In my family, it wouldn't be Christmas Eve without baked clams. They're easy to make and always a hit. —Annmarie Lucente, Monroe, New York

Ingredients

2 pounds kosher salt
2 dozen fresh littleneck clams
1/2 cup dry bread crumbs
1/4 cup chicken broth
1 tablespoon minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon dried oregano
Dash pepper
1 tablespoon panko (Japanese) bread crumbs
Lemon wedges

Directions

Spread salt into an ovenproof metal serving platter or a 15x10x1-in. baking pan. Shuck clams, leaving clams and juices in bottom shells. Arrange in prepared platter; divide juices among shells.
In a small bowl, mix dry bread crumbs, chicken broth, parsley, oil, garlic, oregano and pepper; spoon over clams. Sprinkle with bread crumbs.
Broil 4-6 in. from heat 6-8 minutes or until clams are firm and crumb mixture is crisp and golden brown. Serve immediately with lemon wedges.