HOW TO BAKE CLAMS RECIPES

Name: Baked Clams
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 3 pounds Littleneck clams; 1 cup cornmeal; 2 tablespoons salt; 3 cups bread crumbs; 1/2 cup Parmesan; 2 lemons, zested and juiced; 1 tablespoon chopped garlic; 2 tablespoons pesto; 1/2 cup chopped parsley leaves; 1/2 cup olive oil; 1/4 pound clarified butter

BAKED CLAMS RECIPE | FOOD NETWORK

Baked Clams Recipe | Food Network image

Provided by Food Network

Categories appetizer

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 pounds Littleneck clams
1 cup cornmeal
2 tablespoons salt
3 cups bread crumbs
1/2 cup Parmesan
2 lemons, zested and juiced
1 tablespoon chopped garlic
2 tablespoons pesto
1/2 cup chopped parsley leaves
1/2 cup olive oil
1/4 pound clarified butter

Steps:

Preheat oven to 350 degrees F.
Place clams in a bucket of cold water with cornmeal and salt. Set aside.
Place bread crumbs, Parmesan, lemon juice, zest, garlic, pesto, parsley, and olive oil in a bowl. Mix all of the ingredients together with half of the clarified butter. Mix together until moist but not too wet. Use additional butter only if needed.
Open each clam and place mixture on top. Place in oven and bake for 12 minutes, or until golden brown.

FRESH BAKED CLAMS RECIPE - FOOD.COM

Fresh Baked Clams Recipe - Food.com image

I love clams! These sound good since you steam them first and them remove them from the shell, make a topping and put them back into the shell with the butter/garlic/crumb topping and broil. I love when the clam is left whole and not chopped (they stay juicy) but it is a personal preference and you could chop them, especially if you can't get fresh small clams.

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 dozen clams, well scrubbed, hard shell
2 tablespoons water
1/4 cup butter
1 garlic clove, minced
2 tablespoons parsley, finely chopped
3 tablespoons breadcrumbs (Italian style)
1 lemon, cut into wedges

Steps:

Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
Serve with lemon wedges.

Nutrition Facts : Calories 449.2, FatContent 25.9, SaturatedFatContent 15.2, CholesterolContent 113.2, SodiumContent 1407.7, CarbohydrateContent 25, FiberContent 1.9, SugarContent 2.1, ProteinContent 29.1

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