Ingredients
4 cloves garlic, finely chopped
1 cup bread crumbs, preferably homemade
¼ cup Parmesan cheese, freshly grated
¼ cup parsley, finely chopped
3 tbsp extra-virgin olive oil
salt and freshly ground pepper , to taste
12 quahog clams, large, rinsed
2 tbsp lemon juice
6 tbsp butter, melted
lemon wedges
parsley, chopped
Preparation
Place your clams in a container with clean water. Soak them for 30 minutes.
Shuck the clams by using a knife to cut the shells in half.
Combine garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl.
Coarsely chop the clams and combine them with the lemon juice in a separate bowl.
Preheat the oven to 350 degrees F.
Place the clam shells on a baking sheet and divide the chopped clams between them. You can use a thin bed of rock salt to stabilize the shells if needed.
Top with the bread crumb mixture and drizzle with the butter.
Broil for 25 to 30 minutes until golden brown and the clams are bubbling.
Garnish parsley and serve with lemon wedges.
