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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 40 mins Servings: 8 Yield: Makes 24 clams-7-mld107734.jpg
Ingredients Ingredient Checklist 24 clams (about 7 1/2 pounds), preferably cherrystones, scrubbed and shucked, shells discarded 1/2 baguette, thinly sliced on the bias to yield 24 slices Extra-virgin olive oil, for drizzling Coarse salt and freshly ground pepper 3 tablespoons unsalted butter, softened 2/3 cup minced shallots (2 large) 1 tablespoon minced garlic 1 teaspoon finely chopped fresh oregano 1 tablespoon finely chopped fresh parsley 1 strip bacon, thinly sliced crosswise
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 40 mins Servings: 8 Yield: Makes 24 clams-7-mld107734.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 40 mins Servings: 8 Yield: Makes 24
Recipe Summary
prep: 25 mins total: 40 mins
Servings: 8 Yield: Makes 24
prep: 25 mins
total: 40 mins
prep:
25 mins
total:
40 mins
Servings: 8
Yield: Makes 24
8
Makes 24
clams-7-mld107734.jpg
clams-7-mld107734.jpg
Ingredients
Ingredients
- 24 clams (about 7 1/2 pounds), preferably cherrystones, scrubbed and shucked, shells discarded 1/2 baguette, thinly sliced on the bias to yield 24 slices Extra-virgin olive oil, for drizzling Coarse salt and freshly ground pepper 3 tablespoons unsalted butter, softened 2/3 cup minced shallots (2 large) 1 tablespoon minced garlic 1 teaspoon finely chopped fresh oregano 1 tablespoon finely chopped fresh parsley 1 strip bacon, thinly sliced crosswise
Directions
Place clams in 1 layer on a baking dish, and refrigerate. Preheat oven to 400 degrees, and place rack in middle position. Place bread on a baking sheet, drizzle with oil, and sprinkle with salt. Bake until toasted, about 5 minutes. Remove, and let cool. Turn oven to broil.
Place butter in a small bowl, and mix until very smooth. Stir in shallots, garlic, oregano, parsley, and 1/8 teaspoon pepper until incorporated. Spoon 1 teaspoon butter mixture on top of each clam, spreading to cover, and top with a few pieces of bacon.
Broil until clams are cooked and bacon is crisp, about 6 minutes. Transfer 1 clam and some juice to each toast. Broil 1 minute more; serve immediately.
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