Top neck clams chopped with herbs and seaonings in breadcrumbs on the half shell.
1⁄4 Cup (4 tbs), chopped
2 Clove (10 gm), minced
Plain bread crumbs
1 Cup (16 tbs)
2 , juiced
2 Tablespoon, melted
Mix together in a bowl, parsley, garlic, breadcrumbs, cilantro, and salt. Shuck clams and drain juice from 2 of them into the breadcrumb mixture.
Reserve all of the shell halves for stuffing. Finely chop the clams and distribute the meat amongst the half shells. 24 is too many shells so I think I used 14-16 of them. Pour olive oil into the bread crumbs and mix it well until the crumbs are fine.
With the clam meat in the shells, pack the bread crumb mixture on top of each shell and press it in covering the clam and shell. Place in 450 degree F oven for 10-12 minutes.
After the oven time is up turn on the broiler (this is optional). Pour the melted butter over each shell and broil for 2-3 minutes to brown them up. Serve and Enjoy!
For more information please visit: www.ryankarcher.com
Juicy, succulent neck clams are usually a big hit as entrees and appetizers. And they taste even better when they are served in their shells. In this video, Ryan Karcher shows how you can pull off this delicacy easily at home. Simple and delicious, this dish is a classic example of how to throw up an exotic dish in an easy way.