Baked Clams Italiano Recipes

BAKED CLAMS ITALIANO

Steps:

• Drain clams and reserve 3 tablespoons broth.
• Heat olive oil in a small frying pan. Sauté onion, parsley, oregano, and the 1/4 cup cracker crumbs for 2 minutes, or until onion is golden. Remove from heat and mix with clams, the 3 tablespoons clam broth, and garlic salt. Spoon into a dozen clam shells or aluminum shells.
• Sprinkle lightly with a mixture made of 2 tablespoons Parmesan cheese and 2 tablespoons cracker crumbs.
• On a baking sheet, bake in a 375°F oven for 25 minutes, or until crusty on top.

PERFECT BAKED STUFFED CLAMS

Steps:

• Clean clams according to step by step on blog post
• Steam clams as stated in step by step on post.
• Prepare the half shells as pictured in post for a visual.
• In a small saucepan, melt butter and olive oil together.
• Stir in grated garlic and simmer until it's infused but not golden or dark.
• In a bowl add the breadcrumbs, zest, cheese, parsley, salt and pepper, mix together then pour in the melted oil/butter with garlic mixture and stir together until it looks like wet sand, if too dry add more melted butter and olive oil.
• Fill each half shell with a heaping teaspoon of the stuffing mixture and place them onto a foil lined sheet pan.
• Drizzle the tops with olive oil and place into a pre-heated 450 degree oven for around 8 minutes.
• They should be medium golden brown when finished, also nice and crispy.
• Serve immediately with lemon slices and hot sauce on the side.

CLAMS ITALIANO

Steps:

• Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
• Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.