Serves 6 as an appetizer
|1/2||cup white wine|
|24||to 30 littleneck clams|
|1||cup fresh white bread crumbs|
|1/4||cup olive oil|
|2||anchovy fillets, rinsed and patted dry|
|1||small onion, finely chopped|
|1||clove garlic, finely chopped|
|Pinch of crushed red pepper|
|2||teaspoons finely chopped parsley|
|Salt, to taste|
|3||cups kosher salt (optional)|
|Extra olive oil (for sprinkling)|
2. Strain the cooking juices. In a bowl, combine 3 tablespoons of juice s with the bread crumbs.
3. In a skillet, heat the olive oil over medium-high heat. Add the anchovies and onion and cook for 2 minutes or until the anchovies dissolve and the onions are translucent. Add the garlic and red pepper and cook 1 minute more. Stir in the bread crumbs; remove from the heat. Add the parsley and salt to taste .
4. Turn on the broiler. Loosely top each clam with the breadcrumb mixture. If you like, pour a layer of kosher salt 1/4 inch thick on a small rimmed baking sheet. Set the clams on top . Or carefully set the stuffed clams on the sheet without salt.
5. Broil the clams for 1 1/2 minutes. Sprinkle with more olive oil before serving. Jill Santopietro