Ingredients
1 pound rock or kosher salt1 dozen fresh cherrystone clams1/3 cup soft bread crumbs3 tablespoons minced fresh parsley, divided2 tablespoons olive oil1 garlic clove, minced1/8 teaspoon cayenne pepper1/8 teaspoon coarsely ground pepper
Preparation
Preheat oven to 450°. Spread salt into an oven-safe metal serving platter or a 15x10x1-in. baking pan. Shuck clams, reserving bottom shells; drain liquid (save for another use). Arrange clams in salt-lined pan.
Combine the bread crumbs, 2 tablespoons parsley, oil, garlic, cayenne and pepper; spoon over clams.
Bake 15-18 minutes or until clams are firm and bread crumb mixture is crisp and golden brown. Sprinkle with remaining parsley. Serve immediately.
