- 24 littleneck clams
- 1 russet potato, peeled, cooked, riced, and cooled
- 1/4 cup chopped scallion
- 1/4 cup (packed) chopped flat-leaf parsley
- 2 tablespoons grated Pecorino cheese
- 2 tablespoons olive oil
- 1 teaspoon crumbled dried oregano
- 2 cups kosher salt
Instructions:Heat oven to 450°. Shuck clams into a strainer set over a bowl (reserve 24 shells). Refrigerate clams and clam juice separately. Clean shells, scraping the bit of muscle attached to shell. Wash shells and set aside.
Chop clams and combine with potato, scallion, parsley, cheese, oil, oregano, and 1/4 cup reserved clam juice. Stir well. Pour salt onto a rimmed sheet pan (a quarter-sheet pan is ideal) to make a bed for the clams. Fill shells with clam mixture and set on salt-filled pan. (The recipe can be prepared to this point up to 8 hours in advance; cover with plastic wrap and refrigerate until ready to use.) Bake clams 8 minutes. Let cool a few minutes before serving -- they will be hot.