• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 littleneck or cherrystone clams, shucked, juice reserved

  2. Extra-virgin olive oil

  3. 1/4 cup freshly grated horseradish

  4. 1 cup Italian-Style Breadcrumbs

  5. 1 lemon, halved

  6. Coarse sea salt

  7. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. « » Preheat broiler. Evenly place clams in their half shells on a baking sheet; drizzle with olive oil and set aside.

  2. In a small bowl, combine horseradish and breadcrumbs; sprinkle over clams and lightly pat down to adhere. Squeeze the juice from 1 of the lemon halves over clams; drizzle with olive oil.

  3. Place clams under broiler, and cook until breadcrumbs are light golden and bubbly, about 6 minutes, drizzling clams with reserved clam juice halfway through cooking.

  4. Transfer clams to a serving plate, season with salt and pepper. Cut remaining lemon half into 4 wedges. Serve clams immediately with lemon wedges.


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