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Ingredients
1 ½ cups bread crumbs
½ tablespoon minced flat-leaf parsley
1 small clove garlic, minced
1 teaspoon dried oregano, or to taste
Salt and fresh-ground black pepper to taste
4 tablespoons extra virgin olive oil
⅔ cup chicken stock
36 littleneck clams on half shell
Lemon wedges for garnish
Nutritional analysis per serving (6 to 8 servings)
18 grams carbs; 20 milligrams cholesterol; 204 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 1 gram fiber; 569 milligrams sodium; 13 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler. Place rack in lowest setting, or about 12 inches from heat.
- Step 2
Combine bread crumbs, parsley, garlic, oregano and salt and pepper. Add olive oil, and toss until crumbs are evenly coated. Stir in broth, mixing to blend. Mixture will be quite damp.
- Step 3
Put a rounded teaspoon of the crumb mixture on each clam, smoothing the top. Arrange clams on baking sheet with sides, and pour in about ⅛ inch water. Broil until topping is lightly browned, about 7 minutes. Serve with lemon wedges.
Private Notes
Comments
I used the clam liquor rather than chicken broth, and I would add a bit of lemon zest to the breading along with a small pinch of pepperoncini to boost the heat. Also, be sure to spread the breading in a thin layer over the entire clam all the way to the edges and press it down in order to hold the clam liquid underneath the clam body. Delish!
I used the clam liquor rather than chicken broth, and I would add a bit of lemon zest to the breading along with a small pinch of pepperoncini to boost the heat. Also, be sure to spread the breading in a thin layer over the entire clam all the way to the edges and press it down in order to hold the clam liquid underneath the clam body. Delish!