Recipe adapted from foodnetwork.com
This meal comes in its own serving dish—the clam’s shell! Fresh olive oil, garlic and parsley make this meal an indulgent treat. Making a dish like this makes a fun family get together even more exciting. Big recipes like this are a fun group activity.
- 12 topneck clams
- 1 cup plain dried bread crumbs
- ¼ cup chopped fresh parsley leaves
- 1 tablespoon finely chopped garlic
- ½ cup olive oil
- 1/2 tbs butter, to simmer
- Top with shredded veggie garnish
- Preheat oven to 350 degrees F
- Scrub the clams under cold running water
- Open and rinse out any sand
- Gently separate the top and bottom shells, loosening and allowing the clam to divide, with some remaining on the top shell and some remaining on the bottom shell.
- Use a knife to loosen the clam in the shell, removing any sand that may have been under the clam. Cut these clams into small pieces and distribute among the other shells. Arrange the clam-filled shells on a baking sheet and set aside.
- Mix together the bread crumbs, parsley and garlic and melted butter. Use a fork to stir the olive oil into this mixture. Set to the side.
- Fill each clam with a portion of the topping mixture, spreading it evenly over the clam to the edge of the shell. The filling should be about 1/8-inch thick.
- Bake until the topping begins to brown slightly, about 5 minutes. Remove from the oven and adjust oven temperature to broil. Place the clams under the broiler and cook until golden brown, about 2 minutes. Serve immediately.