Ingredients
40 little neck clams
2 cloves of garlic finely chopped
1/4 of extra virgin olive oil
1/4 cup of unseasoned brad crumbs
1 tablespoon parlsey
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
Preparation
Shuck the clams so that the top shell is removed. Then run the knife between the clam and the bottom shell so that the clam is detached from the the bottom shell. Do not remove the clam from the bottom shell. Set the clams on a baking sheet. Repeat with the rest of the clams.
Preheat the oven to 450 degrees. Mix the rest of the ingredients together. Season it to your taste. The consistency of the mixture should be like a paste, rather than a liquid. Add an espresso spoon amount to each clam. Bake for 15 minutes.
