For Annmarie Lucente from Monroe, New York, Christmas Eve wouldn’t be complete without the delicious tradition of baked clams. This recipe for Crumb-Topped Clams is both simple to make and always a hit among her family and guests. The combination of fresh littleneck clams, flavorful bread crumbs, aromatic herbs, and a touch of citrus creates a mouthwatering dish that is perfect for any special occasion. Whether you’re celebrating the holidays or hosting a seafood feast, these baked clams are sure to be a crowd-pleaser.

PREP: 35 MIN

BROIL: 10 MIN.

MAKES: 2 DOZEN

INGREDIENTS

• 2 pounds kosher salt
• 2 dozen fresh littleneck clams
• ½ cup dry bread crumbs
• ¼ cup chicken broth
• 1 tablespoon minced fresh parsley
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• ¼ teaspoon dried oregano
• Dash of pepper
• 1 tablespoon panko (Japanese) bread crumbs
• Lemon wedges

INSTRUCTIONS

1. Prepare the Salt Bed:
   • Spread the kosher salt into an ovenproof metal serving platter or a 15x10x1-inch baking pan.
   • The salt bed will provide stability and heat distribution for the clams while they bake.
2. Shuck and Arrange the Clams:
   • Shuck the fresh littleneck clams, carefully removing the top shell and leaving the clams and their juices in the bottom shells.
   • Arrange the shucked clams on the prepared platter or baking pan, making sure to distribute them evenly.
   • Pour and divide the clam juices among the shells to enhance the flavor.
3. Prepare the Crumb Topping:
   • In a small bowl, mix together the dry bread crumbs, chicken broth, minced fresh parsley, olive oil, minced garlic, dried oregano, and a dash of pepper.
   • Ensure that all the ingredients are well combined, creating a flavorful and moist crumb topping.
4. Top the Clams:
   • Spoon the prepared crumb mixture over the clams, evenly distributing it among the shells.
   • The crumb topping will add a deliciously crunchy texture and enhance the overall taste of the baked clams.
   • Sprinkle the panko (Japanese) bread crumbs over the top for an extra layer of crispiness.
5. Broil the Clams:
   • Place the oven rack 4-6 inches from the heat source and preheat the broiler.
   • Carefully transfer the prepared clams to the oven and broil them for 6-8 minutes.
   • Keep a close eye on the clams to ensure they become firm and the crumb mixture turns crisp and golden brown.
   • Cooking times may vary, so adjust accordingly to achieve the desired texture.
6. Serve:
   • Once the crumb-topped clams are perfectly cooked, remove them from the oven.
   • Serve them immediately with lemon wedges on the side for a bright and citrusy touch.
   • The combination of the tender clams, flavorful crumb topping, and tangy lemon wedges creates a delectable taste experience.

CONCLUSIONS

• Crumb-Topped Clams are a delightful and cherished dish, particularly during the festive season. Annmarie Lucente’s family tradition of serving these baked clams on Christmas Eve showcases their popularity and deliciousness. The combination of fresh littleneck clams, savory bread crumbs, aromatic herbs, and a hint of tangy lemon creates a mouthwatering flavor profile that is simply irresistible. Whether you’re celebrating a special occasion or craving a seafood feast, these baked clams are sure to be a hit. So, gather your ingredients, prepare the salt bed,