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Broiled Garlic Clams


  • 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