Crumb Topped Clams Recipes

Steps:

• Spread salt into an ovenproof metal serving platter or a 15x10x1-in. baking pan. Shuck clams, leaving clams and juices in bottom shells. Arrange in prepared platter; divide juices among shells., In a small bowl, mix dry bread crumbs, chicken broth, parsley, oil, garlic, oregano and pepper; spoon over clams. Sprinkle with panko bread crumbs., Broil 4-6 in. from heat 6-8 minutes or until clams are firm and crumb mixture is crisp and golden brown. Serve immediately with lemon wedges.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin.
• Bake in preheated oven for 15 minutes.

Steps:

• Cook bacon in microwave oven or on stove top. Let cool and crumble into medium bowl. Add onion, parsley and bread crumbs. Chop up clams and add to breadcrumb mixture. Moisten with reserved clam liquor. Season with salt, pepper, squirt of lemon and a dash of Tabasco sauce. Fill clam shells with mixture and place in a baking dish. Top clams with dots of butter and more bread crumbs. Broil until browned. Serve.

Steps:

• Carefully open the clams, discarding the top shells, and drain the clam liquid into a small mixing bowl. Set aside. Loosen the clams from the bottom shells but do not remove them. Pour the salt onto a baking sheet so that it is at least 1/2-inch deep and arrange the clams in their half-shells in the salt.
• In a 10- to 12-inch sauté pan, heat the oil over medium heat until smoking. Add the onion, garlic, and bell pepper and cook 6 to 7 minutes, until softened and light golden brown. Add the bread crumbs and continue cooking another 3 minutes, until they are light golden brown as well. Remove the mixture from the heat, season with salt and pepper, and cool. Stir in the oregano and the reserved clam liquid.
• Preheat the broiler. Pack about 2 teaspoons of the crumb mixture loosely into each clam shell. (Remember that the clam, not the stuffing, is the most important part of this dish; stuffing should surround and enhance the clam, not overpower it.)
• Place the clams under the broiler and heat through, about 1 1/2 to 2 minutes, just until the crumb mixture is deep golden brown; you're not really cooking the clam. Drizzle with a drop of olive oil, and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine bread crumbs, pine nuts, and garlic on a baking sheet.
• Toast in the preheated oven until lightly browned, about 5 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until open, about 5 minutes.
• Transfer toasted bread crumb mixture to a large bowl. Add basil and tomatoes and mix to combine. Toss clams in the bread crumb mixture and serve immediately.