Ingredients
12 littleneck or cherrystone clams, shucked, juice reserved
Extra-virgin olive oil
1/4 cup freshly grated horseradish
1 cup Italian-Style Breadcrumbs
1 lemon, halved
Coarse sea salt
Freshly ground black pepper
Preparation
Preheat broiler. Evenly place clams in their half shells on a baking sheet; drizzle with olive oil and set aside.
In a small bowl, combine horseradish and breadcrumbs; sprinkle over clams and lightly pat down to adhere. Squeeze the juice from 1 of the lemon halves over clams; drizzle with olive oil.
Place clams under broiler, and cook until breadcrumbs are light golden and bubbly, about 6 minutes, drizzling clams with reserved clam juice halfway through cooking.
Transfer clams to a serving plate, season with salt and pepper. Cut remaining lemon half into 4 wedges. Serve clams immediately with lemon wedges.
