Crumb-Topped Littleneck Clams
This savory seafood dish features fresh littleneck clams baked with a crispy, flavorful crumb topping of bread crumbs, herbs, and garlic. Perfect for an elegant appetizer or light meal.
Equipment
- 1 cast-iron baking pan 15x10x1 inches or similar ovenproof metal serving platter
- 1 small mixing bowl
Ingredients
- 2 pounds kosher salt
- 2 dozen fresh littleneck clams
- 1/2 cup dry bread crumbs
- 1/4 cup chicken broth
- 1 tablespoon minced fresh parsley
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1/4 teaspoon dried oregano
- dash pepper
- 1 tablespoon panko bread crumbs
- lemon wedges for serving
Instructions
- Spread kosher salt evenly on the cast-iron baking pan or ovenproof metal platter.
- Shuck the littleneck clams, keeping the clam meat and juices in the bottom shells.
- Arrange the clams on the salt bed in the prepared pan, distributing the juices among the shells.
- Mix dry bread crumbs, chicken broth, parsley, olive oil, garlic, oregano, and pepper in a small bowl.
- Spoon the crumb mixture evenly over each clam, then sprinkle with panko bread crumbs.
- Broil the clams 4 to 6 inches from the heat until the clams are firm and topping is golden brown and crisp, about 6 to 8 minutes.
- Serve immediately with lemon wedges.
Notes
- Use fresh littleneck clams for best flavor and texture.
- Adjust broiler distance to prevent burning topping.
- Leftovers can be refrigerated and reheated briefly in oven.