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Fish | |
| 1 dozen littleneck clams, cleaned 1/4 cup Italian breadcrumbs, or more as needed 2 tablespoons finely chopped fresh parsley, plus more for garnish 1 1/2 tablespoons extra-virgin olive oil 1 tablespoon fresh oregano leaves, finely minced 2 teaspoons harissa paste 1 teaspoon white miso Pinch cayenne pepper 2 cloves garlic, grated on a fine grater 4 scallions, finely sliced Kosher salt and freshly cracked black pepper 2 tablespoons chicken stock 2 tablespoons white wine, such as Sauvignon Blanc Coarse sea salt and black and pink peppercorns, for serving | |
| Preheat the oven to 475 degrees F.Place the clams in a small sauté pan and into the oven. Roast until they just open, 8 to 10 minutes. Discard any unopened clams. Use a shucker or spoon to open the shells the rest of the way. Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells.Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary. Stuff the clam halves with the stuffing. Place the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the chopped parsley and remaining scallions and serve warm. | |
| Note you an stuff and freeze. Thaw and then cook per the last step! | |
Unrated | |
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