- 3 pounds Littleneck clams
- 1 cup cornmeal
- 2 tablespoons salt
- 3 cups bread crumbs
- 1/2 cup Parmesan
- 2 lemons, zested and juiced
- 1 tablespoon chopped garlic
- 2 tablespoons pesto
- 1/2 cup chopped parsley leaves
- 1/2 cup olive oil
- 1/4 pound clarified butter
Preheat oven to 350 degrees F.
Place clams in a bucket of cold water with cornmeal and salt. Set aside.
Place bread crumbs, Parmesan, lemon juice, zest, garlic, pesto, parsley, and olive oil in a bowl. Mix all of the ingredients together with half of the clarified butter. Mix together until moist but not too wet. Use additional butter only if needed.
Open each clam and place mixture on top. Place in oven and bake for 12 minutes, or until golden brown.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Fresco by Scotto Restaurant
Recipe courtesy of Orchid Paulmeier