| 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 |
lg |
Garlic clove; minced |
| 2 |
tb |
Minced drained bottled roasted peppers |
| 2 |
tb |
Extravirgin olive oil |
| 1 |
tb |
Minced fresh oregano leaves or 3/4; crumbled |
|
|
; teaspoon dried oregano |
| 24 |
sm |
Hardshelled clams such as littlenecks; shucked, reserving |
| 24 |
|
Half shells |
|
|
Coarse sea or kosher salt for filling |
|
|
; baking pan and serving platter |
INSTRUCTIONS
FOR CRUMB TOPPING
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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