I love clams! These sound good since you steam them first and them remove them from the shell, make a topping and put them back into the shell with the butter/garlic/crumb topping and broil. I love when the clam is left whole and not chopped (they stay juicy) but it is a personal preference and you could chop them, especially if you can’t get fresh small clams.
Ingredients: [‘clams’, ‘water’, ‘butter’, ‘garlic clove’, ‘parsley’, ‘breadcrumbs’, ‘lemon’]
Quantity of Ingredients: [“2 dozen clams, well scrubbed, hard shell “,”2 tablespoons water”,”1/4 cup butter”,”1 garlic clove, minced “,”2 tablespoons parsley, finely chopped “,”3 tablespoons breadcrumbs (Italian style)”,”1 lemon, cut into wedges “]
Number of Servings: 2
Steps: [‘Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.’, ‘Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.’, ‘Meanwhile, blend together the butter, garlic, parsley and bread crumbs.’, ‘Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.’, ‘Arrange filled shells in a baking dish and broil 4″ from the heat source until lightly browned, about 3-4 minutes.’, ‘Serve with lemon wedges.’]