Baked Clams

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Savor the rich, garlicky goodness of baked clams, where each shell cradles a sumptuous mix of garlic butter, herbs, and optional lemon.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer

Cuisine: American

Servings: servings (3 clams each)

Calories: 77kcal

Author: Marie

Ingredients

24 littleneck or cherrystone clams
1/2 cup dry white wine
2 cloves garlic minced
2 tablespoons fresh parsley chopped (additional for garnish)
1/4 cup breadcrumbs or adjust to your liking
2 tablespoons grated Parmesan cheese
2 tablespoons melted butter
Salt and black pepper to taste
Lemon wedges for garnish and serving
Hot sauce for serving optional
Crushed red pepper flakes optional, for some heat

Instructions

Preheat your oven to 400°F (200°C).
Begin by cleaning the clams. Scrub them under cold running water to remove any dirt or sand.
In a large skillet or pan with a lid, pour the white wine, and add the minced garlic. Place the cleaned clams in the skillet.
Cover the skillet with a lid and cook the clams over medium-high heat for 5-7 minutes or until they open. Shake the pan occasionally to help distribute the heat evenly. Discard any clams that do not open after this time.
Once the clams have opened, remove them from the skillet and set them aside to cool slightly. Be sure to reserve the cooking liquid.
Gently detach the clam meat from one half of the shell, leaving it on the half-shell. Discard the other half of the shell.
Place the clam shells on a baking sheet or ovenproof dish.
In a bowl, combine the breadcrumbs (e.g., 1/4 cup or adjust to your liking), chopped parsley, grated Parmesan cheese, melted butter, and a pinch of salt and black pepper. You can add a dash of crushed red pepper flakes if you like heat.
Spoon the breadcrumb mixture onto each clam in its shell. I suggest about ½ to 1 teaspoon or so on each (depending on the size of the clams) – you don’t want to overpower the clam with the topping – you can also opt to sprinkle the topping on each clam.
Drizzle a little of the reserved cooking liquid from the skillet over each clam to moisten them.
Bake the clams in the oven for 10-12 minutes or until the tops are golden brown and crispy.
Remove the baked clams from the oven, garnish with lemon wedges (and additional parsley if desired), and serve hot with hot sauce and lemon wedges.

Notes

Purging Clams:

Purging clams is an optional step that can help remove any remaining sand or grit from inside the clams. While it's not always necessary, especially if you've already cleaned and scrubbed the clams thoroughly, here's how you can do it:

Start by placing the clams in a large bowl.
Fill the bowl with enough cold water to cover the clams completely.
Add a couple of tablespoons of salt to the water. The salt helps to encourage the clams to expel any sand or grit they may be holding onto.
Gently stir the clams in the saltwater solution, ensuring they are all submerged.
Let the clams soak in the saltwater for 30 minutes to an hour. During this time, the clams will filter the water and hopefully release any sand or debris they have inside.
After the soaking period, remove the clams from the saltwater bath and rinse them under cold running water once more to remove any excess salt.

More Tips:

Serving: Serve hot, garnished with lemon wedges and fresh parsley. Some prefer a dash of hot sauce or a sprinkle of Parmesan cheese on top.
Experiment with Flavors: Don’t hesitate to experiment with different herbs and spices in your stuffing or add-ins like bacon or diced bell peppers.

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