| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Cklive10 | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Coarse dry bread crumbs |
| preferably from a | ||
| crusty loaf of | ||
| Italian bread | ||
| 1 | Garlic clove, minced | |
| 2 | T | Minced drained bottled |
| roasted peppers | ||
| 2 | T | Extravirgin olive oil |
| 1 | T | Minced fresh oregano leaves |
| or 3/4 crumbled | ||
| teaspoon dried oregano | ||
| 24 | Hardshelled clams such as | |
| littlenecks shucked | ||
| reserving | ||
| 24 | Half shells | |
| Coarse sea or kosher salt | ||
| for filling | ||
| baking pan and serving | ||
| platter |
INSTRUCTIONS
Preheat oven to 450 degrees. Make topping: In a small bowl stir together topping ingredients until combined well and season with salt and pepper. Scrub reserved clam shells inside and out and dry. In a shallow baking pan spread coarse salt about 1/4-inch deep and nestle shells in salt to keep them level. Return shucked clams to shells and cover generously with topping. Clams may be prepared up to this point 1 hour ahead and chilled. Bake clams in middle of oven 10 minutes. Serve clams nestled in coarse salt on a platter. Yield: 24 baked clams, 12 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9228 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2995
Calories From Fat: 715
Total Fat: 80.4g
Cholesterol: 121mg
Sodium: 4159.6mg
Potassium: 2389.9mg
Carbohydrates: 470g
Fiber: 27.4g
Sugar: 7.2g
Protein: 98.1g