Instructions

Step 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.

Step 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.

Step 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.

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.

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.

Recipes

Italian Stuffed Clams

Name: Italian Stuffed Clams
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 12 littleneck clams; 2 tbsp. finely grated parmesan cheese; 1 ⁄ 4 cup Foriana Sauce; 1 tbsp. unsalted butter

Serves
serves 2-4

ANDRÉ BARANOWSKI

Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.

Ingredients

12 littleneck clams
2 tbsp. finely grated parmesan cheese
¹⁄₄ cup Foriana Sauce
1 tbsp. unsalted butter

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Instructions

Step 1

Step 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.

Step 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.

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.
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.
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.