Broiled Garlic Clams

Recipe

• 36 littleneck clams
• ¼ cup olive oil
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon pressed garlic
• 1 tablespoon finely chopped fresh parsley
• rock salt

Scrub clams thoroughly under cold, running water. Open and discard top shell. Place clams on the half shell in a thick bed of rock salt in a cooking pan. This will keep them level so that no broth is lost.

In a small bowl, mix oil, 3 tablespoons of Parmesan and garlic. Drizzle clams with mixture. Broil about 4-inches from heat until cheese melts and clams are done, about 6 to 8 minutes. Top with parsley and remaining cheese.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas