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littleneck clams bread crumbs garlic fresh oregano Italian parsley red pepper kosher salt extra-virgin olive oil chicken stock
Viewed: 26 - Published at: 6 years agoIngredients
- 1 dozen littleneck clams, scrubbed
- 1 cup plain bread crumbs
- 2 cloves garlic, smashed and chopped
- 3 tablespoons finely chopped fresh oregano leaves
- 2 tablespoons finely chopped Italian parsley leaves
- Pinch crushed red pepper flakes
- Kosher salt
- 2 to 3 tablespoons extra-virgin olive oil
- 1/2 to 3/4 cup chicken stock
Method
- Preheat the oven to 450 degrees F.
- Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open.
- We don't want to cook the clams, we just want them to open a little.
- Using a butter knife pry the clams open and remove the top shell and discard.
- Completely pull the clam away from the bottom shell and place it back in the bottom shell.
- This will allow for easy eating.
- Preheat the broiler and adjust the rack to the top shelf.
- In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt.
- Add the olive oil and stir until well combined.
- Add chicken stock until the mixture is quite wet.
- Taste to check the seasoning, add more salt if needed.
- Pack each clam full of the bread crumb mixture.
- Pack the bread crumbs down and really secure the edges.
- This will help the clam stay moist.
- Place the clams on a sheet tray and add about 1/2 cup of water to the tray.
- This will also help the clams stay moist.
- Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.
