Baked Clams

By Meisje

Ingredients

• FOR THE CLAMS:
• FOR THE BREADCRUMBS
• 3 3 3 slices white bread, crusts removed, torn into large pieces
• 1/4 1/4 1/4 cup Parmesan cheese, grated
• 1 1 1 tablespoons garlic, minced
• 1 1 1 tablespoons fresh parsley, chopped
• 1/2 1/2 1/2 teaspoon dried oregano
• Kosher salt and freshly ground black pepper
• 12 12 12 littleneck clams, rinsed and scrubbed
• 1 1 1 cup bottled clam juice
• 3/4 3/4 3/4 cup prepared bread crumbs
• 1 1 1 tablespoon garlic, minced
• 1 1 1 tablespoon Parmesan cheese, grated
• 1 1 1 tablespoon olive oil
• 2 2 2 lemons, halved

Preparation

Step 1

MAKE THE BREADCRUMBS:
Place the bread pieces into the bowl of a food processor and pulse until it is coarsely ground.
Add the cheese, garlic, parsley, and oregano and pulse until the mixture is finely ground.
Season the bread crumbs to taste with salt and pepper and pulse a couple more times.
MAKE THE BAKED CLAMS:
Pre-heat oven to 400°F.
Bring a medium-large pot of water to just a boil.
Carefully add the clams to the water and once the clams have opened, immediately remove with a slotted spoon. Discard any clam that does not open.
Gently loosen the clam from the shell and discard the top shell.
Place the clams in a shallow baking dish and spoon 2 tablespoons of clam juice over each one. The juice will spill over, which is good.
Press about 1 teaspoon of the bread crumbs on top of each clam with your fingers.
Sprinkle an additional ½ teaspoon of the crumbs on each clam.
Scatter the garlic around the clams.
Sprinkle the grated cheese over the clams and then drizzle with olive oil.
Place the dish in the oven and bake for 15 minutes, or until the bread-crumb topping is crispy.
Turn the broiler on high and broil the clams for 2 to 3 minutes, or until lightly browned (Keep an eye on them, don't let them burn!).
Serve with the lemon haves and the pan sauce spooned over the clams.
Enjoy!