Broiled Garlic Clams

another fresh seafood idea

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Markets classify hard clams by size. Littleneck clams, the smallest, under 2 inches, are named for Little Neck Bay off Long Island Sound, New York. The smaller clams, littleneck and cherrystones, are firm but tender with a mild flavor.

Clams may be bought in the shell or shucked. Those in the shell should be heavy and tightly closed, or should close when tapped lightly. They should have a pleasant, briny odor. Discard any with open or broken shells.

  • 36 littleneck clams
  • 1/4 cup olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon pressed garlic
  • 1 tablespoon finely chopped fresh parsley
  • rock salt

Scrub clams thoroughly under cold, running water. Open and discard top shell (Read more on Opening Clams). Place clams on the half shell in a thick bed of rock salt in a cooking pan. This will keep them level so that no broth is lost.

In a small bowl, mix oil, 3 tablespoons of Parmesan and garlic. Drizzle clams with mixture. Broil about 4 inch from heat until cheese melts and clams are done, about 6 to 8 minutes. Top with parsley and remaining cheese. Serves 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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