Ingredients
• 1 dozen littleneck clams, scrubbed
• 1 cup plain bread crumbs
• 2 cloves garlic, smashed and chopped
• 3 tablespoons finely chopped fresh oregano leaves
• 2 tablespoons finely chopped Italian parsley leaves
• Pinch crushed red pepper flakes
• Kosher salt
• 2 to 3 tablespoons extra-virgin olive oil
• 1/2 to 3/4 cup chicken stock

Directions
Preheat the oven to 450 degrees F.

Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.

Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.

Preheat the broiler and adjust the rack to the top shelf.

In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.

Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.

Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.

This has all my favories Ellen - Thanks for posting it!
Clams are the only shell critter I am not alergic too!

_________________
Beers, Buds, Bikes and BBQ - Life is good!

Ingredients
3/4 c coarse dry bread crumbs;
-(preferably from a
1 ; crusty loaf of
1 ; italian bread)
1 lg garlic clove; minced
2 tb minced drained bottled
-roasted pepp; ers
2 tb extravirgin olive oil
1 tb minced fresh oregano leaves
-or 3/4; crumbled
1 ; teaspoon dried oregano
24 sm hardshelled clams such as
-littlenec; ks, shucked, res
24 half shells
1 coarse sea or kosher salt
-for filli; ng
1 ; baking pan and serving pl

Instructions

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

_________________
Games
Cooking Games