1 pound kosher salt
1 cup water
24 Manila or Littleneck clams, washed
1⁄2 cup breadcrumbs
2 tablespoons melted butter
3 tablespoons bacon, small diced and crisped
2 tablespoons minced scallions
1 teaspoon Calabrian chili, minced


15” paella pan
Oyster or clam knife


Prepare oven according to Mugnaini’s High Roasting Environment, 625 – 675˚F.

In a bowl combine the kosher salt and water and mix to combine. Lay the wet salt out onto a sheet pan.

Using a clam or oyster knife slide the tip into the joint of the clam and carefully pop the shell off and slide the knife across the clam, loosening the clam from the shell. Set the clams face up on the sheet pan with salt.

In a bowl combine the breadcrumbs, melted butter, bacon, scallions and chili. Top the clams with the breadcrumb mixture and slide into the center of the oven toasting the breadcrumbs evenly. Remove from oven and serve immediately.