INGREDIENTS
Topping
1 cup bread crumbs
2 tsp. minced garlic
1/4 cup fresh chopped parsley
1 TBSP. crumbled dried oregano
1 tsp. fresh thyme leaves
3 TBSP. freshly grated Parmesan
3 TBSP. olive oil
1 TBSP. fresh lemon juice
Coarse salt and white pepper
DIRECTIONS
Pour enough coarse salt onto a baking sheet to make a bed for the clams.
Shuck the clams over a bowl and reserve the juice.
Leave clams in the bottom shells, but run your knife under the clams to release them.
Set the clams on the baking sheet as you shuck them.
Refrigerate until you are ready to serve.
Make topping by combining the topping ingredients with 1/4 cup of the reserved clam juice.
Season with salt and pepper. Mix well.Cover and refrigerate.
Heat oven to 400-degrees.
Top each clam with a generous TBSP. of the topping and bake for 8 minutes.
Let the clams cool for a few minutes before serving.
Makes 24 pieces.
