Baked Clams

Recipe courtesy of Tom Mulzoff, Executive Chef, St. Charles Hospital

Ingredients

• 12 each pre-shucked clams, little neck, fresh
• 2 oz butter melted
• 1 tbsp garlic, fresh, minced
• 1 each juice, lemon, freshly squeezed (approx. 1 tbsp)
• 1 tbsp parsley, finely chopped
• 1 tbsp parmesan cheese, grated
• 1 tbsp breadcrumbs, seasoned
• 2 tbsp extra virgin olive oil
• 1 each lemon, cut into wedges for garnish
• 1 tbsp parsley, rough chopped

Directions

1. Place shucked clams on a baking sheet.
2. Evenly distribute the garlic, parsley, melted butter and lemon juice on each clam.
3. In a separate bowl, mix together breadcrumbs and parmesan cheese.
4. Sprinkle mixture over the top of each prepared clam and top with extra virgin olive oil.
5. Place in a preheated 425 degree oven for 5-10 minutes or until browned and liquid in shell is boiling.
6. Remove from oven, place on a platter and garnish with lemon wedges and additional parsley.