another fresh seafood idea
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.
Contributed by Joyce Taylor