another fresh seafood idea
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 pound margarine or butter, softened
- 2 tablespoons coarsely chopped garlic
- 3 tablespoons coarsely chopped green onion, including tops
- 1/2 cup coarsely chopped fresh parsley
- 1/4 cup dry white wine
- 1/4 cup fresh bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons freshly grated Parmesan cheese
- rock salt
Scrub clams thoroughly with a stiff brush under cold, running water. Open clams and discard top shell.
Combine margarine, garlic, green onion, parsley, wine, crumbs, salt, pepper and half the Parmesan. Blend until smooth.
Place clams on the half shell in a bed of rock salt in a cooking pan. Spoon margarine mixture evenly over clams. Sprinkle with remaining Parmesan and bake at 450 F until clams are done and cheese is melted, about 6 to 8 minutes. Serves 6.
Contributed by Joyce Taylor