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Name: Baked Clams
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Cup Bread Crumbs Italian Style Seasoned; 3 - 4 Dozen Clams Littleneck, Middleneck, or Topneck clams; 1/4 Cup Parmesan cheese grated or Pecorino Romano Cheese; 3 tablespoons Extra virgin olive oil Plus more for drizzling; 3 Cloves Garlic Finely Chopped; 1 tablespoon Fresh parsley Finely chopped; Lemon wedges For serving

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INGREDIENTS

1 Cup Bread Crumbs ; Italian Style Seasoned
3 - 4 Dozen Clams ; Littleneck, Middleneck, or Topneck clams
1/4 Cup Parmesan cheese grated ; or Pecorino Romano Cheese
3 tablespoons Extra virgin olive oil ; Plus more for drizzling
3 Cloves Garlic ; Finely Chopped
1 tablespoon Fresh parsley ; Finely chopped
Lemon wedges ; For serving

INSTRUCTIONS

1. Line a baking sheet with heavy-duty aluminum foil. Preheat broiler

2. Shuck the clams over a bowl to catch any clam juice, leaving clams in the bottom shells but loosening for easy eating. - Discard tops of shells. Strain and reserve 1/4 cup clam juice

3. Combine bread crumbs, cheese 3 tablespoons olive oil, garlic, parsley and reserved 1/4 cup clam juice. Mixture will be slightly wet but not lumpy.

4. Spoon and press mixture on top of clams, covering the whole shell. Place on prepared baking sheet. Baste clams with any liquid that drips onto pan during preparation. Drizzle clams with olive oil.

5. Broil close to the heat until clams are golden brown - 8 to 10 minutes, checking frequently after 4 minutes to make sure they're not burning and remove from the oven as they're done.

6. Transfer to a platter and serve immediately with lemon wedges

Makes 4 - 6 servings

NOTES

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Baked Clams

1 Cup Bread Crumbs Italian Style Seasoned
3 - 4 Dozen Clams Littleneck, Middleneck, or Topneck clams
1/4 Cup Parmesan cheese grated or Pecorino Romano Cheese
3 tablespoons Extra virgin olive oil Plus more for drizzling
3 Cloves Garlic Finely Chopped
1 tablespoon Fresh parsley Finely chopped
 Lemon wedges For serving

1.  Line a baking sheet with heavy-duty aluminum foil.  Preheat broiler
2. Shuck the clams over a bowl to catch any clam juice, leaving clams in the bottom shells but loosening for easy eating. - Discard tops of shells.  Strain and reserve 1/4 cup clam juice
3. Combine bread crumbs, cheese 3 tablespoons olive oil, garlic, parsley and reserved 1/4 cup clam juice.  Mixture will be slightly wet but not lumpy.
4.  Spoon and press mixture on top of clams, covering the whole shell.  Place on prepared baking sheet.  Baste clams with any liquid that drips onto pan during preparation.  Drizzle clams with olive oil.
5.  Broil close to the heat until clams are golden brown - 8 to 10 minutes, checking frequently after 4 minutes to make sure they're not burning and remove from the oven as they're done.
6.  Transfer to a platter and serve immediately with lemon wedges

Makes 4 -  6 servings

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Nutrition

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Serving Size: 1 Serving (74g)
Recipe Makes: 6 Servings

Calories: 134
Calories from Fat: 44 (33%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 0.8g
Cholesterol 10.8mg		3 %
Sodium 166mg		6 %
Potassium 174.3mg		5 %
Total Carbohydrate 16.6g		5 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 14.8g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 134

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