Geoffrey shares his innovative technique for keeping this stylish clam appetiser warm while serving!
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1 dozen littleneck clams, cleaned
1/4 cup Italian breadcrumbs, or more as needed
2 tablespoons finely chopped fresh parsley, plus more for garnish
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves, carefully minced
2 teaspoons harissa paste
1 teaspoon white miso
Pinch cayenne pepper
2 cloves garlic, grated on a fine grater
4 scallions, carefully sliced
Kosher salt and freshly cracked black pepper
2 tablespoons chicken stock
2 tablespoons gewurztraminer, such as Sauvignon Blanc
Coarse sea salt and black and pink peppercorns, for serving
Preheat the oven to 475 degrees F.
Location the clams in a small sauté pan and into the oven. Roast till they just open, 8 to 10 minutes. Discard any unopened clams. Utilize a shucker or spoon to open the shells the remainder of the way. Remove the top shells and discard, placing the clams back in the bottoms of the much deeper shells.
Blend together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Include the stock and gewurztraminer up until the stuffing resembles wet sand. Include more breadcrumbs if needed. Things the clam halves with the stuffing.
Location the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the sliced parsley and remaining scallions and serve warm.
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Geoffrey Zakarian's Stuffed Clams Oreganata with Harissa|The Kitchen|Food Network