by Umberto Ianniello
from The Arthur Avenue Cookbook
by Ann Volkwein
(Regan Books, 2004)
Makes 2 servings
Umberto Ianniello is proprietor of the renowned Umberto’s Clam House in Manhattan’s Little Italy, and in 2004 he plans to open an outpost on Arthur Avenue. The Clam House celebrates the recipes and sauces brought to this country by Ianniello’s mother, who hailed from Naples. This recipe is a favorite. “Three generations of our family have been using this same baked clam recipe, unchanged for all these years.”—Umberto Ianniello
convert Ingredients
12 littleneck clams
1/2 cup toasted bread crumbs
1 tablespoon chopped Italian parsley
1 1/2 teaspoons grated Parmesan cheese
2 teaspoons olive oil
2 teaspoons clam juice
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Directions
1. Preheat the broiler.
2. Open the clams so that they are on the half shell, and set them aside.
3. Mix together the bread crumbs, parsley, Parmesan cheese, olive, oil, and clam juice into a semi-dry paste.
4. Spoon and pat the breadcrumb mixture onto each clam. Place them in a broiler pan and put them under the broiler for 5 to 8 minutes or until the breadcrumbs are browned on top.
Recipe © 2004 Ann Volkwein. All rights reserved.
[Dan Kraan] The dish was easy to assemble and ready very quickly. The combination of flavours doesn’t overpower the clams, and the time they spend under the broiler doesn’t overcook the meat.