Baked Clams on the Half Shell: Vongole Gratinate al Forno

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Scrub the clams under cold running water.

3. 3

   Pry them open and rinse out any sand or grit.

4. 4

   Gently separate the top and bottom shells, loosening and allowing the clam to divide, with some remaining on the top shell and some remaining on the bottom shell.

5. 5

   Use a knife to loosen the clam in the shell, removing any sand or grit that may have been under the clam.

6. 6

   All of the clams may not divide evenly between the top and bottom shell.

7. 7

   Cut these clams into small pieces and distribute among the other shells.

8. 8

   You should have at least 16 clamshell halves to fill and bake.

9. 9

   Arrange the clam-filled shells on a baking sheet and set aside.

10. 10

    In a small bowl, toss together the bread crumbs, parsley, and garlic.

11. 11

    Use a fork to stir the olive oil into this mixture.

12. 12

    It should be moist but not oily.

13. 13

    Set aside.

14. 14

    Fill each clam with a portion of the topping mixture, spreading it evenly over the clam to the edge of the shell.

15. 15

    The filling should be about 1/8-inch thick.

16. 16

    Bake until the topping begins to brown slightly, about 5 minutes.

17. 17

    Remove from the oven and adjust oven temperature to broil.

18. 18

    Place the clams under the broiler and cook until golden brown, about 2 minutes.

19. 19

    Serve immediately.

* Per serving · 4 servings · Values may vary.