Baked Clams
"Baked clams have become a standard in the Italian-American restaurant repertoire. So standard, in fact, that they have become something of a cliche and are usually represented by frozen, mass-produced little clods of garlic-flavored bread crumbs and rubber bands. Here is how the dish is properly done...."
INGREDIENTS
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3 cloves garlic, finely chopped
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1 C. bread crumbs
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1/4 C. freshly grated Parmesan cheese
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1/4 C. finely chopped parsley
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3 Tbs. olive oil
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1/2 tsp. Salt
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1/4 tsp. freshly ground pepper
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36 small clams
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2 Tbs. lemon juice
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5 Tbs. butter, melted
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1 lemon, in wedges
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