Ingredients Jump to Instructions ↓

  1. 16 littleneck clam s, scrubbed

  2. 2 cups kosher salt plus more to taste

  3. 2 tablespoons extra-virgin olive oil , plus extra for drizzling

  4. 1/2 medium red onion , cut into 2 garlic cloves, thinly sliced

  5. 1/4 red bell pepper , cored, seeded and cut into 1/2 cups fresh bead crumbs* Fresh ground black pepper , to taste

  6. 1 tablespoon chopped fresh oregano

Instructions Jump to Ingredients ↑

  1. Carefully open the clams, discarding the top shells and drain the clan juice into a small mixing bowl. Reserve Loosen the clams from their bottom shells but do not remove them. Pour the 1½ cups kosher salt onto a baking sheet with sides that it is at least ½ inch deep. Arrange the clams in their half-shells in the salt. In a medium skillet, heat 2 tablespoons oil over medium heat until smoking. Add the onions, garlic and bell peppers. Cook 6 to 7 minutes until softened and light golden. Add the bread crumbs and cook 3 minutes, until golden. Remove mixture from heat and season with kosher salt and pepper to taste, cool. Stir in oregano. Strain the reserved clam liquid into the skillet. Preheat broiler. Place about 1 heaping teaspoon crumb mixture loosely into each clam shell. Place the clams under the broiler and heat 1 ½ to 2 minutes until the crumb mixture is deep golden brown. Drizzle each with a drop of olive oil and serve.


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