11/2 ~cups fresh bread crumbs~
3/4 ~cup thinly sliced red bell pepper~
6 ~garlic cloves, thinly sliced~
1 ~teaspoon freshly ground black pepper~
~Coarse sea salt or kosher salt~
1 ~lemon, halved lengthwise and thinly sliced, ends discarded~
1/3 ~cup extra virgin olive oil~
24 ~live topneck or small cherrystone clams, scrubbed well in cold water~
3 ~tablespoons chopped fresh mint for garnish~
Preheat oven to 500 degrees. In a large bowl, toss together the bread crumbs, red pepper slices, garlic, black pepper, and salt to taste. Gently squeeze the lemon slices over the bowl, then add them and toss well. Drizzle the olive oil over all and toss to combine.
Lay the clams on a baking pan in a single layer, with their lips facing up. Sprinkle the bread crumb mixture over and around them. Roast until the clams open, about 10 to 12 minutes. Serve garnished with mint.
Yield: 4 to 6 servings
Source: High Heat by Waldy Malouf and Melissa Clark
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