Serves: 6
Total Calories: 487
Preheat oven to 350 degrees F.
In a small bowl, mix the panko, 2 tablesapoons parsley, white wine, and clarifi ed butter and set aside.
With a hand mixer, beat the butter, remaining parsley, salt, and pepper until smooth. Spread evenly on top of the clams and then sprinkle tops with the panko mixture. Bake about 4–5 minutes. Place under the broiler for 1–2 minutes, or until crispy. Serve with lemon wedges.
This Stuffed Clams recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.
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