Clams are quick and easy to cook, and perfect for parties and entertaining.
- 1 kilo fresh clams
- 150g butter
- 4-6 cloves garlic (crushed)
- Handful of fine white breadcrumbs
- Chopped parsley
- Juice of one lemon
Wash clams. Discard any with broken shells or those which do not close when tapped.
Place the clams in a shallow, heavy based saucepan (no liquid is necessary). Cover with a tight fitting lid and cook over a high heat for 3-5 minutes. Shake occasionally.
Remove the top shell from each clam and arrange the bottom shell and flesh in a dish.
Melt the butter; add crushed garlic, parsley and lemon juice and mix into the breadcrumbs. Add a little of the breadcrumb mixture to each clam.
Grill or bake until golden brown.