Photo by Farideh Sadeghin.
Servings: 4
Prep time: 10 minutes
Total time: 25 minutesIngredients1 dozen littleneck clams, scrubbed
1 cup plain bread crumbs
3 tablespoons minced fresh oregano
2 tablespoons minced flat-leaf parsley
2 garlic cloves, minced
1 pinch crushed red pepper flakes
kosher salt, to taste
1/4 cup chicken stock
2 tablespoons extra-virgin olive oil
zest and juice from 1 lemonDirections1. Heat the oven to 450°F|230°C. Place the clams on a baking sheet and put in the oven for 2 to 3 minutes, until they just begin to open. Don't cook the clams, you just want them to open slightly. Using a butter knife, pry the clams open and remove the top shell. Loosen the clam from the bottom shell and place back into the shell. (This allows for easy eating.)2. Heat the oven to broil. In a medium bowl, combine the breadcrumbs, oregano, parsley, garlic, pepper flakes, and salt. Add the chicken stock, olive oil, and lemon zest and juice and stir to combine.3. Divide the stuffing between the clams and bake the clams until they are brown and crispy, 5 to 7 minutes. See with lemon wedges on the side.
Prep time: 10 minutes
Total time: 25 minutesIngredients1 dozen littleneck clams, scrubbed
1 cup plain bread crumbs
3 tablespoons minced fresh oregano
2 tablespoons minced flat-leaf parsley
2 garlic cloves, minced
1 pinch crushed red pepper flakes
kosher salt, to taste
1/4 cup chicken stock
2 tablespoons extra-virgin olive oil
zest and juice from 1 lemonDirections1. Heat the oven to 450°F|230°C. Place the clams on a baking sheet and put in the oven for 2 to 3 minutes, until they just begin to open. Don't cook the clams, you just want them to open slightly. Using a butter knife, pry the clams open and remove the top shell. Loosen the clam from the bottom shell and place back into the shell. (This allows for easy eating.)2. Heat the oven to broil. In a medium bowl, combine the breadcrumbs, oregano, parsley, garlic, pepper flakes, and salt. Add the chicken stock, olive oil, and lemon zest and juice and stir to combine.3. Divide the stuffing between the clams and bake the clams until they are brown and crispy, 5 to 7 minutes. See with lemon wedges on the side.