Fresh Baked Clams

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.

• Ready In: 20 mins
• Serves: 2

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.