| Level: | Intermediate |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 dozen littleneck clams, cleaned
- 1/4 cup Italian breadcrumbs, or more as needed
- 2 tablespoons finely chopped fresh parsley, plus more for garnish
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh oregano leaves, finely minced
- 2 teaspoons harissa paste
- 1 teaspoon white miso
- Pinch cayenne pepper
- 2 cloves garlic, grated on a fine grater
- 4 scallions, finely sliced
- Kosher salt and freshly cracked black pepper
- 2 tablespoons chicken stock
- 2 tablespoons white wine, such as Sauvignon Blanc
- Coarse sea salt and black and pink peppercorns, for serving
Instructions
- Preheat the oven to 475 degrees F.
- Place the clams in a small sauté pan and into the oven. Roast until they just open, 8 to 10 minutes. Discard any unopened clams. Use a shucker or spoon to open the shells the rest of the way. Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells.
- Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary. Stuff the clam halves with the stuffing.
- Place the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the chopped parsley and remaining scallions and serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 65 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 7 mg |
| Sodium | 190 mg |
Reviews
Yes, I mad this and absolutely loved it. Second time I made it, I added a little Parmesan and tiny tad bit of butter. The heat bite of the harissa lingers, so faint of hear should cut back. Incredible. Maybe a hint of lemon to cut the heat next trip.
I made this recipe almost two years ago and can’t believe I never reviewed it, especially since it’s one of the easiest methods for preparing this delectable dish! I was at the beach by myself and decided to treat myself, but didn’t want to go to a whole lot of work, shucking the clams and all. This method is brilliant! I will admit that I was in a pretty remote area and didn’t have access to harissa or miso either, so I made do w/what I could source, and it was sooo good! the method is the key, what you put in the bread crumbs (and you must use bread crumbs, canned or fresh) are flexible. Easy and delicious!
They mentioned freezing these. Do you freeze before baking?
Made this without the spicy ingredients and it was still delicious! Since it was Easter, served them from a deviled egg platter – worked great!
We tried out the recipe with all fresh herbs and exactly as instructed, the topping is amazing and we are tempted to use it for other seafood dishes. So refined and so tasty.