Baked Clams On The Half Shell: Vongole Gratinate Al Forno
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Garlic (finely chopped)1 cup
Olive OilDirections:
1
Preheat the oven to 350 degrees F
2
Scrub the clams under cold running water
3
Pry them open and rinse out any sand or grit
4
Gently separate the top and bottom shells, loosening and allowing the clam to divide, with some remaining on the top shell and some remaining on the bottom shell
5
Use a knife to loosen the clam in the shell, removing any sand or grit that may have been under the clam
6
All of the clams may not divide evenly between the top and bottom shell
7
Cut these clams into small pieces and distribute among the other shells
8
You should have at least 16 clamshell halves to fill and bake
9
Arrange the clam-filled shells on a baking sheet and set aside
10
In a small bowl, toss together the bread crumbs, parsley, and garlic
11
Use a fork to stir the olive oil into this mixture
12
It should be moist but not oily
13
Set aside
14
Fill each clam with a portion of the topping mixture, spreading it evenly over the clam to the edge of the shell
15
The filling should be about 1/8-inch thick
16
Bake until the topping begins to brown slightly, about 5 minutes
17
Remove from the oven and adjust oven temperature to broil
18
Place the clams under the broiler and cook until golden brown, about 2 minutes
19
Serve immediately