by Anne Carter
New Recipe
Course: Appetizer Cuisine: Italian Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Calories: 262kcal
– Baking sheet – Mixing Bowl – Knife – Measuring Spoons – Mixing Bowl – Knife – Measuring Spoons
– 2 dozen Littleneck clams – 1/2 cup breadcrumbs – 1/4 cup extra virgin olive oil divided – 1/2 teaspoon dried oregano – 2 cloves garlic minced – 1/4 teaspoon crushed red pepper flakes – 3 tablespoon parsley minced – 1/2 teaspoon kosher salt
– Cook clams at 425°F until slightly open, then carefully open and discard top shells. – Mix breadcrumbs, salt, garlic, red pepper flakes, parsley, oregano, lemon juice, 2 tbsp olive oil, and 1/4 cup clam juice.
– Pack clams with breadcrumb mixture, ensuring they’re tightly sealed. – Place clams on a baking sheet, add wine, remaining clam juice, and butter to the pan.
– Sprinkle a bit of breadcrumbs into the pan, drizzle olive oil on each clam, and broil for 5-7 minutes. – Plate clams when golden brown, pour pan juices around them, and serve with lemon wedges.