APPETIZER
* 1 dozen littleneck clams, scrubbed well
* 1 cup bread crumbs
* 1 tablespoon finely grated parmesan cheese
* 2 cloves garlic, smashed, minced
* 2 tablespoons finely chopped flat parsley leaves
* 2 tablespoons finely chopped fresh oregano leaves
* Pinch crushed red pepper flakes
* Pinch salt
* 2 tablespoons olive oil
* 2/3 cup clam juice
* 1 tablespoon freshly squeezed lemon juice
Preheat the oven to 450 degrees.
Put the clams on a 9-by-12-inch baking pan in a single layer, and put in oven for 2 to 3 minutes, or until the clams begin to open slightly. Remove from oven and pry open the clams with an oyster knife or butter knife. Discard top shells. Use a knife to completely loosen the clam from the bottom shell.
Preheat the oven to broil, and move the top rack to within 3 inches of the broiler.
In a medium bowl, combine bread crumbs, parmesan cheese, garlic, parsley, oregano, crushed red pepper and salt. Add olive oil and stir well. Add clam juice and lemon juice; stir well. Mixture will be moist. Taste and adjust salt and pepper flakes as needed.
Use a spoon and your fingers to stuff each clam with the crumb mixture, pressing mixture down well, dividing the mixture evenly between clams. Put the clams back into the baking pan. Add about 1/2 cup water to the pan. Slide pan under broiler and cook for 5 minutes, checking for browning. Once browned and crisp, remove and serve.
Makes 4 servings.
Per serving:
232 calories, 38 percent calories from fat, 10 grams total fat, 2 grams saturated fat, 22 milligrams cholesterol, 23 grams carbohydrates, 1 gram total fiber, 2 grams total sugars, 22 grams net carbs, 13 grams protein, 530 milligrams sodium
