Holiday Harbor Clams
1 dozen littleneck clams
Oreganata bread crumbs
2 oz fresh bread crumbs
1 bunch fresh oregano, finely chopped
Fresh ground sea salt
Fresh ground white pepper
Pinch fresh grated lemon zest
2 oz salted butter
1 tsp diced red pepper
1 tsp diced green pepper
Pinch fresh chopped parsley
1 tsp fresh lemon juice
Heat through the clams over indirect heat, such as on a rack over a grill or over steam, until they open.
Loosen clams from their shells, so they are easier to eat.
Spoon over a teaspoon of the Oreganata bread crumb mix, lightly moistened with a little casino butter.
Return to the grill until the breadcrumbs start turning a light golden brown.
Place on a plate, 3 to a portion. Spoon over a teaspoon of the casino butter on each clam and serve immediately.
Makes 4 appetizer portions of 3 clams each.
This recipe is from Chef Philip J. Cragg of the Academy of Culinary Arts in Mays Landing, NJ. It is a fusion between Clams Oreganata and Clams Casino, without the bacon.