Baked Clams

Source: 99% Fat-Free, Healthy Cooking

Clams are easier to shuck when very cold, so freeze them for 10 minutes.

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Serves: 8
Prep Time: 10 minutes
Cook Time: 7 minutes

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4 pounds cherrystone clams
1/2 tablespoon minced garlic, (about 2 cloves)
1/2 tablespoon chopped shallot
2 tablespoons finely diced red bell pepper
2 tablespoon chopped fresh flat leaf parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 cup bread crumbs
1 tablespoon sambuca liqueur
1 teaspoon freshly grated Parmesan cheese
8 lemon, wedges

Preheat the oven to 425 degrees.

To shuck the clams, hold by the hinge side with a towel and pry open with a small, sharp knife. Remove and quarter each clam. Put 2 quarters into each of the 8 half shells and place the shells on a baking sheet.

Combine all the other ingredients except the Parmesan cheese and lemon wedges in a bowl and mix well. Put 2 1/2 teaspoons of the mixture onto each shell and top with 1/8 teaspoons of the Parmesan cheese.

Bake in the oven for 5 minutes. Turn on the broiler, position the clams 6-inches from the heat source, and broil until the cheese browns, about 2 minutes.

Serve with the lemon wedges.

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