Broiled Garlic Clams

another fresh seafood idea

Broiled Garlic Clams. Photo by Vanda Lewis

Broiled Garlic Clams. Photo by Vanda Lewis

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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