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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Your guests will be impressed with our home economists' version of a classic upscale appetizer. Cayenne pepper nicely seasons the bread crumb topping. Ingredients:
1 pound kosher salt |
1 dozen fresh cherrystone clams |
1/3 cup soft bread crumbs |
3 tablespoons minced fresh parsley, divided |
2 tablespoons olive oil |
1 garlic clove, minced |
1/8 teaspoon cayenne pepper |
1/8 teaspoon coarsely ground pepper |
Directions:
1. Preheat oven to 450°. Spread salt into a metal oven-safe serving platter or a 15x10x1-in. baking pan. Shuck clams, reserving bottom shells; drain liquid (save for another use). Arrange clams in salt-lined pan.
2. Combine the bread crumbs, 2 tablespoons parsley, oil, garlic, cayenne and pepper; spoon over clams.
3. Bake 15-18 minutes or until clams are firm and bread crumb mixture is crisp and golden brown. Sprinkle with remaining parsley. Serve immediately. Yield: 1 dozen.
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