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Ingredientes
- 3/4 c. Coarse dry bread crumbs, (preferably from a crusty loaf of Italian bread)
- 1 lrg Garlic clove, chopped
- 2 Tbsp. Chopped liquid removed bottled roasted peppers
- 2 Tbsp. Extravirgin extra virgin olive oil
- 1 Tbsp. Chopped fresh oregano leaves or possibly 3/4, crumbled tsp. dry oregano
- 24 sm Hardshelled clams such as littlenecks, shucked, reserving
- 24 x Half shells Coarse sea or possibly kosher salt for filling baking pan and serving platter
Direcciones
- Preheat oven to 450 degrees.
- Make topping:In a small bowl stir together topping ingredients till combined well and season with salt and pepper.
- Scrub reserved clam shells inside and out and dry. In a shallow baking pan spread coarse salt about 1/4-inch deep and nestle shells in salt to keep them level. Return shucked clams to shells and cover generously with topping. Clams may be prepared up to this point 1 hour ahead and chilled.
- Bake clams in middle of oven 10 min. Serve clams nestled in coarse salt on a platter.
- Yield: 24 baked clams, 12 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 99g | |
| Calories 332 | |
| Calories from Fat 41 | 12% |
| Total Fat 4.63g | 6% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 594mg | 25% |
| Potassium 236mg | 7% |
| Total Carbs 60.94g | 16% |
| Dietary Fiber 5.2g | 17% |
| Sugars 5.51g | 4% |
| Protein 11.27g | 18% |
