Crumb-Topped Clams
In my family, it wouldn't be Christmas Eve without baked clams. However, they make a special bite for any occasion and are 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 bread crumbs
- Lemon wedges
Directions
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1Spread salt onto a cast-iron 15x10x1-in. baking pan or other ovenproof metal serving platter. Shuck clams, leaving clams and juices in bottom shells. Arrange in prepared pan; divide juices among shells.
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2In a small bowl, mix dry bread crumbs, chicken broth, parsley, oil, garlic, oregano and pepper; spoon over clams. Sprinkle with panko bread crumbs.
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3Broil 4-6 in. from heat until clams are firm and crumb mixture is crisp and golden brown, 6-8 minutes. Serve immediately with lemon wedges.
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