Ingredients

• 1 1/2 dozen clams
• 2 handfuls of seasoned breadcrumb
• 1 handful of Pecorino-Romano grated cheese
• 1 tablespoon of parsley
• 1/2 teaspoon of garlic powder (or 2 cloves minced)
• 1/4 teaspoon of red pepper
• olive oil

Directions

1. Put ingredients (except oil) into bowl.
2. Add a little oil (2 tablespoons) and mix by hand. Continue to add a little oil and mix until the mixture is just short of pasty; if the mixture is an even pastiness, you have added too much oil.
3. Put clams in cold water to open. If they are still difficult to open, quickly steam them.
4. Open clams over a bowl and save the juice for clam sauce (to be drained with a handkerchief).
5. Put topping onto clams.
6. Add a little oil over clams (already in tray)
7. Bake clams for 15 minutes or until tops are brown in a preheated 400F oven.

Last edited on Sunday, December 05, 1999