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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I love clams! These sound good since you steam them first and them remove them from the shell, make a topping and put them back into the shell with the butter/garlic/crumb topping and broil. I love when the clam is left whole and not chopped (they stay juicy) but it is a personal preference and you could chop them, especially if you can't get fresh small clams. Ingredients:
2 dozen clams, well scrubbed, hard shell |
2 tablespoons water |
1/4 cup butter |
1 garlic clove, minced |
2 tablespoons parsley, finely chopped |
3 tablespoons breadcrumbs (italian style) |
1 lemon, cut into wedges |
Directions:
1. Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
2. Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
3. Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
4. Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
5. Arrange filled shells in a baking dish and broil 4 from the heat source until lightly browned, about 3-4 minutes.
6. Serve with lemon wedges.
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