Baked Clams Recipes

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 40 minutes

Servings: 4 servings

Ingredients:

• 24 fresh clams, scrubbed and shucked, juices reserved
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted
• 2 tablespoons finely chopped parsley
• 2 garlic cloves, minced
• 1 teaspoon lemon zest
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Steps to Cook:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the panko, Parmesan, melted butter, parsley, garlic, lemon zest, and red pepper flakes (if using). Season with salt and pepper.
3. Arrange the shucked clams on a baking sheet or in a baking dish, making sure to keep the clams in their shells. Spoon the breadcrumb mixture over the top of each clam, pressing gently to help it adhere.
4. Bake for 15-20 minutes, or until the breadcrumbs are golden brown and the clams are cooked through. The clams are done when they have opened up and the juices are bubbling.
5. Carefully transfer the baked clams to a serving platter, being careful not to spill any of the juices.

Baked Clams with Garlic Butter Breadcrumbs:

1. Follow the steps above, but instead of the breadcrumb mixture, make a garlic butter topping.
2. In a small bowl, mix together 4 tablespoons of unsalted butter, 2 minced garlic cloves, 2 tablespoons of finely chopped parsley, and a pinch of salt and pepper.
3. Spoon a small amount of the garlic butter mixture over each clam, spreading it evenly.
4. Bake as directed in the original recipe.

Baked Clams with Bacon and Parmesan:

1. Follow the steps above, but add 4 slices of cooked and crumbled bacon to the breadcrumb mixture.
2. Increase the Parmesan cheese to 1/3 cup.
3. Bake as directed in the original recipe.

Baked Clams with Lemon and Herb Breadcrumbs:

1. Follow the steps above, but use 1/4 cup of finely chopped parsley, 2 tablespoons of finely chopped oregano, and the zest of 1 lemon in the breadcrumb mixture.
2. Omit the red pepper flakes.
3. Bake as directed in the original recipe.

Cook’s Note:

• Be sure to use fresh, live clams for the best flavor and texture.
• To shuck the clams, use a sharp knife or a clam shucking tool. Insert the knife into the hinge of the clam and twist to open.
• Serve the baked clams immediately, while they are hot and the breadcrumbs are still crispy.
• These baked clams can be served as an appetizer or a light main course, accompanied by a fresh salad or crusty bread.

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