The Lowcountry Anglers Fishing Club

Clams Casino

Ingredients

Rock salt
24 quahogs, little-neck size, opened and left in the half shell
3/4 cup soft bread crumbs (French or Italian)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
5 Tbsp chopped parsley, preferably flat Italian kind
4 to 6 Tbsp olive oil
1 clove garlic minced

Instructions
Preheat oven to 500 degrees F.

Partiallly filll a shallow baking dish (a rimmed cookie sheet is suggested) with rock salt. Set the half-shell quahogs on the salt.

Mix the bread crumbs, black pepper, 3 Tbsp of the parsley, and the optional cayenne pepper. Spoon this mix equally over the clams. Mix the oil and garlic thoroughly; pour carefuly over each clam. 

Bake for about 10 minutes.  If the crumbs have not sufficiently browned, place the dish under the broiler till golden. Sprinkle clams with remainder of parsley and serve immediately.

Yield: 6 to 8 servings