Crumb Topped Clams Recipe

Ingredients

2 pounds kosher salt2 dozen fresh littleneck clams1/2 cup dry bread crumbs1/4 cup chicken broth1 tablespoon minced fresh parsley2 tablespoons olive oil2 garlic cloves, minced1/4 teaspoon dried oreganoDash pepper1 tablespoon panko bread crumbsLemon wedges

Preparation

Spread salt onto a cast-iron 15x10x1-in. baking pan or other ovenproof metal serving plater. Shuck clams, leaving clams and juices in bottom shells. Arrange in prepared platter; divide juices among shells.

In a small bowl, mix dry bread crumbs, chicken broth, parsley, oil, garlic, oregano and pepper; spoon over clams. Sprinkle with panko bread crumbs.

Broil 4-6 in. from heat until clams are firm and crumb mixture is crisp and golden brown, 6-8 minutes. Serve immediately with lemon wedges.