Ingredients
- 24 Littleneck Clams, scrubbed clean
- 1/2 jar Cento Clam Juice (8 fl oz)
- 3/4 cup Cento Plain Bread Crumbs
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 2 cloves Garlic, minced
- 1 tsp Cento Oregano
- 1/4 tsp Cento Crushed Red Pepper
- 2 tbsp Fresh Parsley
- 1 Lemon, juiced
- 2 tbsp unsalted Butter, melted
- Lemon Wedges, for serving
- Cento Ground Black Pepper, to taste
- Cento Fine Sicilian Sea Salt, to taste
Directions
Preheat the oven to 450°F. Arrange the clams on a baking sheet and bake for 5âu20acu201c6 minutes, just until they begin to open. Remove from the oven and let cool slightly. Discard the top shells, then loosen each clam from the bottom shell and place it back in. Return the clams on the half shell to the baking sheet.In a small bowl, combine breadcrumbs, olive oil, garlic, lemon juice, oregano, red pepper flakes, salt, pepper, parsley, and clam juice. Mix until evenly moistened. Spoon about 1 teaspoon of the breadcrumb mixture onto each clam. Drizzle melted butter over the clams. Bake for 8âu20acu201c10 minutes, or until the topping is golden and clams are cooked through. Remove from oven and drizzle with lemon juice. Garnish with extra parsley and serve with lemon wedges. Serves 4.
