Ingredients
Scale
- 24 cherrystone or littleneck clams, scrubbed
- 2 cups bread crumbs
- 1/4 cup olive oil, plus 2 tablespoons
- 2 cloves garlic, chopped very fine
- 2-1/2 tablespoons chopped parsley
- 1 teaspoon of dried oregano
- 1 teaspoon paprika
- salt and freshly ground black pepper to taste
- 2 lemons, cut into wedges
Instructions
- Shuck the clams, leaving on the half shell and reserving the juices(if you have the fish monger shuck them for you, ask them to reserve the clam juice for you). Strain the reserved clam juice through a cheese cloth or a fine mesh strainer.
- Preheat oven to 375 F.
- Combine the bread crumbs, 1/4 cup olive oil, garlic, 2 tablespoons of the parsley, oregano, paprika, salt and pepper in a medium bowl. Mix well. The mixture should be moist to the touch. If the breadcrumbs seem dry mix in a little more oil.
- Drizzle the baking pan with 2 tablespoons of olive oil and add the reserved clam juice and remaining chopped parsley. Pack about 2 teaspoons of the bread crumb mixture loosely into each clam and place them in the pan.
- Bake for 15 to 20 minutes, until done.
- Transfer the clams to serving plates and drizzle a little of the juice from the baking pan over each. Serve with lemon wedges.
- Prep Time: 20 min
- Cook Time: 20 min