Recipe for: Baked Clams
|12 to 14||littleneck clams|
|¼ cup||white wine|
|1 Tbsp||lemon juice|
|½ cup||kosher salt|
|½ cup||freshly ground pepper|
|¼ tsp||cayenne pepper|
|1 Tbsp||parsley, finely chopped|
|¼ cup||Parmesan, grated|
|3 Tbsp||unsalted butter, melted|
1. Preheat oven to broil.
2. Open clams with a clam knife, saving the juice in a bowl. Add white wine and lemon juice to the bowl. Pour the liquid over the clams.
3. Mix the breadcrumbs with salt, pepper, cayenne, chives, and parsley. Sprinkle over the clams.
4. Top with grated Parmesan, and drizzle with melted butter.
5. Broil until breadcrumbs are golden-brown. Serve, and enjoy!
About The Chef
Claire Thomas is the creator behind The Kitchy Kitchen, a drool-inducing food blog and cookbook. Aside from photographing and sharing her delicious kitchen creations, Claire dishes out cooking tips on her YouTube channel. And she doesn't stop there... Claire has hosted two seasons of the ABC series Food for Thought and has directed and styled commercials for some of the nation's top food brands.