Baked Clams Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 5 minutes

Total Time: 45 minutes

Servings: 4-6

Ingredients:

• 24 littleneck or cherrystone clams, scrubbed clean
• 1/2 cup unsalted butter, softened
• 3 cloves garlic, minced
• 1/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste

Steps to Cook:

1. Preheat the oven to 400°F (200°C).
2. Arrange the cleaned clams on a rimmed baking sheet.
3. In a small bowl, combine the softened butter, minced garlic, panko breadcrumbs, Parmesan cheese, chopped parsley, lemon juice, and red pepper flakes (if using). Season with salt and black pepper to taste.
4. Using a spoon, evenly distribute the garlic-butter mixture over the top of the clams, covering them completely.
5. Bake the clams in the preheated oven for 20-25 minutes, or until the clams have opened up and the topping is golden brown.
6. Remove the baked clams from the oven and let them rest for 5 minutes.
7. Serve the baked clams immediately, while hot, with lemon wedges on the side.

Cook’s Note:

• If any of the clams do not open during baking, discard them, as they may be spoiled.
• For a creamier texture, you can mix in a tablespoon of softened cream cheese into the garlic-butter mixture.
• Experiment with different herbs, such as thyme, oregano, or basil, to customize the flavor profile.
• Serve the baked clams as an appetizer or a main course, accompanied by a fresh salad or crusty bread.
• Leftover baked clams can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in the oven before serving.

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