Recipe courtesy of Gourmet Magazine
Show: Cooking Live
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50 min
40 min
10 min
24 baked clams, 12 servings



Preheat oven to 450 degrees F.

Make topping: In a small bowl stir together topping ingredients until combined well, and season with salt and pepper.

Scrub reserved clamshells inside and out and dry. In a shallow baking pan spread coarse salt about 1/4-inch deep and nestle shells in salt to keep them level. Return shucked clams to shells and cover generously with topping. Clams may be prepared up to this point 1 hour ahead and chilled.

Bake clams in middle of oven 10 minutes. Serve clams nestled in coarse salt on a platter.

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