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Quahogs: New-England, USA, clams.
When buying hard-shell clams be sure the shells are tightly closed.
If any are slightly open, tap lightly; if they do not snap shut, discard.
To get rid of the sand, soak clams into lukewarm water with a 1/2 cup [125 mL] cornmeal for 20 minutes.
To open, place clams into a single layer into a pan; place in freezer for 15 minutes [the icy cold will relax their muscles].
Slip a knife between the shells and pull through the muscle.
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- 4 cups [1 L] rock salt
- 24 small quahogs, opened and left in half shells
- 3/4 cup [190 mL] soft bread crumbs
- 1/4 teaspoon [1 mL] ground black pepper
- 5 tablespoons [75 mL] Italian [flat] parsley, chopped
- 1/8 teaspoon [0.5 mL] Cayenne pepper
- 2 tablespoons [30 mL] olive oil
- 2 tablespoons [30 mL] fresh lemon juice
- 1 clove garlic, minced
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- Preheat oven to 500°F [260°C].
- Sprinkle rock salt into a shallow baking dish, large enough to hold all clams in a single layer.
- Set the clams into the salt [salt will hold the shells in place].
- Mix together bread crumbs, black pepper, 3 tablespoons [45 mL] chopped Italian parsley and Cayenne pepper.
- Evenly sprinkle clams with mixture.
- Mix together olive oil, lemon juice and minced garlic; pour equally over each clam.
- Bake into preheated oven for 10 minutes.
- If not browned, run under a broiler.
- Garnish with remaining chopped Italian parsley and serve.
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