- 24 fresh littleneck, or small cherrystone clams
- 1 cup plain bread crumbs
- 2 teaspoon fresh chopped parsley
- ½ teaspoon dried oregano, or more according to taste
- 4 cloves garlic, finely minced
- 1/2 cup chicken broth
- 4 tablespoons Rao’s extra virgin olive oil
- Lemon wedges
- Salt and pepper to taste
Preheat broiler.
Combine bread crumbs, parsley, oregano, garlic and salt and pepper. Add olive oil and mix until it feels like wet sand, adding more oil if necessary. Add chicken stock. The mixture should be quite wet.
Put approximately 1 heaping tablespoon of the breadcrumb mixture on each clam. Smooth the top, making sure the edges are sealed.
Pour 1/8” cold water into a broiler pan with sides (to keep the clams moist while broiling). Add clams and broil for about 7 minutes until the topping is browned and crisp.
Remove clams to a serving platter and garnish with lemon wedges and parsley sprigs.
These are soooooo delish..
I made these clams last night with only two small changes. I used clam juice instead of chicken stick and added crispy pancetta to the stuffing. The water bath made the clams so moist and fluffy! I had only a few leftover. Made a great breakfast!
I plan on using this recipe all year long. When clams are unavailable or too expensive, I will use fresh chopped. I suppose these will also work great on the grill for a seaside BBQ.
Thanks Rao’s! Now we can enjoy a taste of Rao’s on the beach in South Florida!
OMG, these are so good. Added a small piece of bacon to top of each before broiling.
Oh my goodness, these are sooooo good! Added a small piece of bacon to top of each before broiling.
Sounds yummy.
I have had these at Rao in Vegas. Outstanding. Now I have the recipe, yum.