Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- Rock salt
- 24 quahogs, little-neck size, opened and left in the half shell
- 3/4 cup soft bread crumbs (French or Italian)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 5 Tablespoons chopped parsley, preferably flat Italian kind
- 4 to 6 Tablespoons olive oil
- 1 clove garlic minced
Preparation:
Preheat oven to 500 degrees F.Partiallly filll a shallow baking dish (a rimmed cookie sheet is suggested) with rock salt. Set the half-shell quahog clams on the salt.
Mix the bread crumbs, black pepper, 3 tablespoons of the parsley, and the optional cayenne pepper. Spoon this mix equally over the clams. Mix the oil and garlic thoroughly; pour carefuly over each clam.
Bake for about 10 minutes. If the crumbs have not sufficiently browned, place the dish under the broiler till golden. Sprinkle clams with remainder of parsley and serve immediately.
Yield: 6 to 8 servings
Recipe Source: Martha's Vineyard Cookbook by Louise Tate King, Jean Stewart Wexler (Globe Pequot Press)
Reprinted with permission.
