Italian Stuffed Clams
Credit: André Baranowski
12 littleneck clams
2 tbsp. finely grated
parmesan cheese
1⁄4 cup of Foriana Sauce
1 tbsp. unsalted butter
1. Arrange an oven rack 7" below broiler element and heat. Scrub clams with a stiff brush under cold running water. Working with 1 clam at a time, hold it, lip side up, in a kitchen towel. Work the edge of a blunt-tipped clam knife into the lip of clam opposite the hinge. Slide the knife around the edge to sever the muscle at the hinge. Twist the knife to pop off the top shell. (Discard the top shell.) Slide the knife underneath the clam meat to sever it from bottom shell.
2. Transfer shucked clams to baking sheet. Combine cheese with foriana sauce in a small bowl. Spoon about 1 tsp. of the mixture onto each clam.
3. Cut butter into 12 small pieces and dot each clam with a piece of butter. Broil the clams until golden brown, 2–3 minutes. Using tongs, transfer the clams to a serving platter.
SERVES 2 – 4
JRP