Pepperoni and pimiento-stuffed clams
2 Tbsp, minced
Turkey salami slice(s)
2 slice(s), or turkey pepperoni, finely chopped
1 medium clove(s), minced
2 slice(s), firm, made into fine crumbs
1 Tbsp, chopped
Uncooked clams with shell
1 pound(s), 12 little necks, scrubbed and shucked (half-shells reserved)
- Heat the oil in a medium nonstick skillet over medium-low heat. Add the shallot, pepperoni, pimientos, and garlic. Cook, stirring constantly, until the shallot begins to soften, about 2 minutes. Remove from the heat and stir in the bread crumbs, parsley, and lemon zest.
- Preheat the broiler. Place a clam in each reserved half-shell and top with the crumb mixture.
- Place the stuffed clams in a broiler pan or jelly-roll pan. Lightly spray the clams with nonstick spray. Broil 4 inches from the heat until the crumbs are golden and the clams are just cooked through, 8–9 minutes. Serve at once. Yields 6 clams per serving.