Broiled clams oreganata
Whole wheat breadcrumbs
1 cup(s), fresh
½ cup(s), fresh, finely chopped
2 medium clove(s), minced
Uncooked clams with shell
1 pound(s), shucked, bottom shells reserved (2 dozen)
1 medium, cut into wedges
- Preheat the broiler. Line the broiler rack with foil.
- Stir together the bread crumbs, parsley, garlic, water, oil, oregano, salt, and pepper in a small bowl until the crumbs are evenly moistened. Stir in a little additional water, if needed.
- Place each clam in a half shell and top with a heaping teaspoon of the bread crumb mixture. Place the clams on the broiler rack and broil 5 inches from the heat until the clams are cooked through and the topping is golden brown and crispy, about 5 minutes. Serve with the lemon wedges. Yields 6 clams per per serving.