Prep 15 mins
Cook 5 mins
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.
- 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
- Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
- Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
- Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
- Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
- Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
- Serve with lemon wedges.
These were very easy to prepare and were AWESOME ! I'm not one to change a recipe until I try it once, but I did spoon small amount of the clam juice on the clams after steaming them before putting topping on. FYI topping was barely enough for 2 doz little necks so if your making any more then that I recomend doubling topping. Thanks for recipe will be making again real soon !
These were very easy to prepare and were AWESOME ! I'm not one to change a recipe until I try it once, but I did spoon small amount of the clam juice on the clams after steaming them. FYI topping was barely enough for 2 doz little necks so if your making any more then that I recomend doubling topping.
This was a big hit. We used gluten free Italian style breadcrumbs and it was still outstanding. They disappeared very quickly. Thank you.
These are fabulous!! I had fresh caught clams, and it turned out great. I used basil instead of parsley, but otherwise made as directed. Thanks!