Pepperoni and Pimiento-Stuffed Clams
- Total Time
Using fresh bread crumbs rather than store-bought dry bread crumbs really makes a difference here.
olive oil2 tsp
uncooked shallot(s)2 Tbsp, minced
turkey salami slice(s)2 slice(s), or turkey pepperoni, finely chopped
canned pimento(s)2 tsp
garlic clove(s)1 clove(s), medium, minced
white bread2 slice(s), firm, made into fine crumbs
fresh parsley1 Tbsp, chopped
lemon zest1 tsp
uncooked clams with shell1 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.