Preheat broiler with oven rack about 6 inches from heat. Stir together butter, lemon juice, jalapeño, garlic, parsley, oregano, thyme, crushed pepper, fennel pollen, and 2 tablespoons of the breadcrumbs until incorporated.
Line a sheet pan with a 1-inch-deep layer of sea salt.
Shuck the clams and leave each in a half shell. Place them carefully on the salt, making sure clams are level and being careful not to lose any juices. Place 1 1/2 teaspoons of the butter-herb mixture on each clam. Sprinkle clams evenly with remaining 6 tablespoons breadcrumbs.
Broil until tops are golden brown, 3 to 4 minutes.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.