Ingredients
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2 -4 garlic cloves, finely chopped
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1 cup breadcrumbs (preferably homemade)
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1/4 cup freshly grated parmesan cheese
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1/4 cup finely chopped parsley
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3 tablespoons extra virgin olive oil
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salt & freshly ground black pepper
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36 small clams or 36 small cherrystone clams, shucked, 36 half shells reserved
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2 tablespoons lemon juice
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4 -6 tablespoons butter, melted
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lemon wedge (to garnish)
Instructions
- Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine.
- Coarsely chop the clams and combine with the lemon juice in a separate bowl.
- Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide chopped clams between them.
- Top with the bread crumb mixture and drizzle with the butter.
- Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes.
- Garnish with lemon wedges.