12-16top neck, hard-shell clams, open on 1/2 shell
2tbspplain breadcrumbs
a small amount of Parmesan cheese
1tbspgranulated garlic
2tbspfresh flat-leaf-parsley, chopped
black pepper to taste
small amount of olive oil
lemon wedges, for serving
Instructions
Preheat oven to 450.
On a flat baking sheet, take a large sheet of aluminum foil, crumple it up, and then pull it apart and spread it onto the baking sheet. Allow the foil to stay a little crumpled. (This will enable the clams to sit upright.)
Nest each opened clam on the pan, being careful to keep level in order to reserve the liquid.
Sprinkle some breadcrumbs on each clam; enough to coat each, then season each with the Parmesan cheese, granulated garlic, parsley, and black pepper. Drizzle a little bit of olive oil onto each clam. Bake about 20 minutes. To finish, put the clams under the broiler for about 30-45 seconds. Serve with lemon wedges.
Notes
This recipe comes from the Harbor Fish Market; Seafood Recipes from Maine cookbook. The recipe was created by Mike Alfiero. The cookbook is available in our stores and online.