Serves: 4
Total Calories: 222

4 dozens small hard-shell clams
1/2 cup water
1/2 cup plain dry bread crumbs, preferably homemade
1/4 cup freshly grated Parmigiano-Reggiano or Pecorino Romano
1/4 cup chopped fresh flat-leaf parsley
1 clove garlic, finely chopped
salt and freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1 lemon, cut into wedges

1 Soak the clams in cold water 30 minutes. Scrub with a brush under cold running water. Discard any with cracked shells or that do not close tightly when touched.

2 Place the clams in a large pot with the water. Cover and bring to a simmer. After about 5 minutes, remove the clams as they open and place them in a bowl. Discard clams that don't open.

3 Pour the clam juices into a bowl. Remove the clams from their shells and rinse each one in the liquid to remove any sand. Separate the shell halves. Place half the shells on a large baking sheet. Place a clam in each shell. Strain the clam juice through a paper coffee filter or dampened cheesecloth into a bowl. Spoon a little of the juice on each clam.

4 Preheat the broiler. In a medium bowl, combine the bread crumbs, cheese, parsley, garlic, and salt and pepper to taste. Add enough oil to moisten the crumbs. Spoon a small amount of the crumbs loosely on top of each clam. Do not pack the crumbs down.

5 Broil 4 minutes or until the crumbs are lightly browned. Serve hot with lemon wedges.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 222
Calories from Fat: 168

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