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Baked Clams on the Half Shell

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Servings 6

Ingredients
  

  • 12 raw top neck quahog clams (Be sure all the clams are closed. If the shells are open, they are not safe for consumption—though you may want to save the shell for its color Scrub the excess mud off the clam and rinse.)
  • 2 teaspoons of salt
  • 2 quarts of water
  • 2 tablespoons of corn meal
  • 1 tablespoon of butter
  • 1 tablespoon olive oil
  • 1 shallot minced
  • 1 whole garlic clove
  • 1 cup of breadcrumbs (Italian seasoning or plain) or Ritz crackers if preferred
  • 1 teaspoon freshly chopped flat-leaf parsley
  • Salt and pepper to taste
  • Hot pepper flakes if desired
  • One lemon (to include 1 teaspoon of lemon juice and 6 lemon wedges)
  • 1 to 2 sprigs of flat-leaf parsley

Instructions
 

  • Soak the clams in a saltwater solution of 2 teaspoons of salt, two quarts of water, and 2 tablespoons of corn meal for 30 to 60 minutes.
  • Put clams in a bowl with fresh, running water to rinse.
  • Place the clams in a skillet with an inch or two of water, cover, and simmer until the clams open, 5 to 10 minutes. Remove and allow to cool.
  • Save the clam juice from simmering and pour into a large jar or measuring cup, allowing the sediment to settle. Set aside.
  • In a skillet on medium heat, melt 2 tablespoons of butter and olive oil gently. Do not let it burn or smoke. Add minced shallot and 1 whole garlic clove, sauté to translucent, then remove garlic clove. Add 1 cup of breadcrumbs and toast lightly (Italian seasoned or plain). Add clam juice to moisten as needed, ¼ cup at a time to avoid making a soggy mess.
  • Freeze the remainder of the clam juice for another recipe.
  • Mix and season with salt and pepper to taste.
  • Add hot pepper flakes if desired.
  • Assemble the clam shells on a baking sheet by separating the shells, keeping the whole clams intact. With a knife, release the muscle if needed, and place the clams in a small bowl.
  • Season with a light drizzle of olive oil, 1 tablespoon of lemon juice, a pinch of salt and pepper, and 1 teaspoon of freshly chopped flat leaf parsley. Toss to coat and place in shells. Top with breadcrumbs to evenly distribute the crumbs and bake for 20 to 25 minutes or until golden brown and toasty.
  • Serve with one fresh lemon wedge per plates and top with a sprinkle of fresh parsley.

Notes

Disfruta!
Enjoy!
Rhonda M. Fazio is an artist, writer, and traveler. When she is not cooking and preserving food at the New Bedford Farmers Market, you can find her hosting local musicians at Interwoven. www.rhondamfazio.com