Nutrition
Calories: 200cal
Carbohydrate: 18g
Protein: 10g
Fat: 10g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
15 min Cook
30 min Total
4 Servings
Ingredients
- 24 littleneck clams, scrubbed
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt, to taste
- Black pepper, to taste
- 1 lemon, cut into wedges
Instructions
- First things first, preheat your oven to a cozy 450°F. A warm oven always makes for a successful dish.
- Now, let’s get those clams open. Arrange the clams on a baking sheet and put them in the oven for about five minutes, just until their shells open slightly. Don’t worry, they’ll do their little dance.
- Take them out and give them time to cool until you can handle them comfortably. Once cooled, remove the top shell, leaving the clam in its half-shell on the baking sheet.
- In a mixing bowl, combine your breadcrumbs, parsley, oregano, garlic, and Parmesan cheese. Drizzle in the olive oil and mix together until it’s like sand at the beach—damp but not too wet.
- Spoon the mixture over each clam gently. Ensure they’re lovingly covered, as the topping is the star.
- Pop them back in the oven for another 8 to 10 minutes, just until they smell irresistible and are browning on top.
- Once they’re nicely crispy, remove them from the oven. Let them sit for a minute before serving.
- Serve your clams with lemon wedges. A little squeeze before eating will take them over the top.
