Broiled stuffed clams

August 02, 2006

Serves 6 as an appetizer

1/2 cup white wine 24 to 30 littleneck clams 1 cup fresh whitebread 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) 1. In a large pot with a tight-fitting lid, bring the wine to a boil. Add the clams, cover, and cook over high heat, shaking the pan often. Just as the clams start to open, transfer them to a bowl; do not wait until fully opened. When cool enough to handle, pry the shells apart. Discard the top shell, use a knife to release the clam from the bottom shell, then set it back in place.

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