Baked Clams On The Half Shell Vongole Gratinate Al Forno Recipes

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LISA'S BEST BAKED CLAMS



Lisa's Best Baked Clams image

This recipe for homemade breaded baked clams is simple but delicious. A great looking appetizer for parties.

Provided by McGee4782

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 6

Number Of Ingredients 7

6 large clams in shells
12 unsalted soda crackers, crushed
3 tablespoons garlic powder
2 tablespoons parsley
½ cup butter
1 teaspoon lemon juice
1 dash hot pepper sauce

Steps:

  • Bring a saucepan of water to a boil. Add clams, and boil until all of the clams are open, about 5 minutes. Drain, and remove the empty half of the shell from each one. Place the full halves onto a baking sheet.
  • Preheat the oven to 350 degrees F (175 degrees C). Place the crackers, garlic powder, and parsley into a large resealable bag. Crush until fine, and mash to mix. Melt butter in a skillet over medium heat. Add the cracker crumb mixture, and cook until golden brown, stirring constantly. Spoon onto the clams in the shells.
  • Bake for 10 to 15 minutes in the preheated oven, until browned and topping is crispy. Serve with lemon and hot pepper sauce.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 7.6 g, Cholesterol 42.2 mg, Fat 16.1 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 9.9 g, Sodium 163.7 mg, Sugar 1.1 g

FRESH BAKED CLAMS



Fresh Baked Clams 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.

Provided by Oolala

Categories     European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

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, Fat 25.9, SaturatedFat 15.2, Cholesterol 113.2, Sodium 1407.7, Carbohydrate 25, Fiber 1.9, Sugar 2.1, Protein 29.1

BAKED CLAMS OREGANATO



Baked Clams Oreganato image

Categories     Bread     Sauce     Bake     Clam

Yield serves 6

Number Of Ingredients 9

36 littleneck clams, shucked (reserve half of the shells for filling), juices reserved and strained
1 1/2 cups fine dry bread crumbs
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped fresh Italian parsley
1 teaspoon dried oregano
1/2 teaspoon kosher salt
6 tablespoons extra-virgin olive oil
1/2 cup dry white wine
Lemon wedges, for serving (optional)

Steps:

  • Preheat oven to 425 degrees F.
  • Coarsely chop shucked clams, and put in a large bowl. Add the bread crumbs, bell pepper, parsley, oregano, and salt. Drizzle with 2 tablespoons olive oil, and toss with a fork to combine.
  • Stuff the reserved clamshells with the filling, and place on a rimmed baking sheet. Drizzle each clam with a little of the reserved clam juice, pouring any extra juice, along with the white wine, into the bottom of the pan. Drizzle the clams with 3 tablespoons olive oil, and drizzle the remaining tablespoon oil in the bottom of the pan with the juice and wine.
  • Bake until clams are lightly browned and crusty, about 15 to 20 minutes. To serve, set clams on plates with remaining sauce and a squeeze of fresh lemon juice for each.
  • notes
  • Another option-one I like very much-is not to chop the clams.
  • Shuck the clams, and leave each whole clam in a half-shell. Toss all the other ingredients separately, then cover the clams with a light coating of the mixture. Pat lightly, and continue as per recipe.

BAKED CLAMS OREGANATE



Baked Clams Oreganate image

Provided by Florence Fabricant

Categories     dinner, easy, lunch, quick, appetizer, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups bread crumbs
1/2 tablespoon minced flat-leaf parsley
1 small clove garlic, minced
1 teaspoon dried oregano, or to taste
Salt and fresh-ground black pepper to taste
4 tablespoons extra virgin olive oil
2/3 cup chicken stock
36 littleneck clams on half shell
Lemon wedges for garnish

Steps:

  • Heat broiler. Place rack in lowest setting, or about 12 inches from heat.
  • Combine bread crumbs, parsley, garlic, oregano and salt and pepper. Add olive oil, and toss until crumbs are evenly coated. Stir in broth, mixing to blend. Mixture will be quite damp.
  • Put a rounded teaspoon of the crumb mixture on each clam, smoothing the top. Arrange clams on baking sheet with sides, and pour in about 1/8 inch water. Broil until topping is lightly browned, about 7 minutes. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 1 gram, Sodium 569 milligrams, Sugar 2 grams, TransFat 0 grams

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Top Asked Questions

How to cook fresh clams in the oven?
Directions Preheat the oven to 350 degrees F. Scrub the clams under cold running water. Pry them open and rinse out any sand or grit. Gently separate the top and bottom shells, loosening and allowing the clam to divide, with some remaining on the top shell and some remaining on the bottom shell.
How do you divide clams in a shell?
Use a knife to loosen the clam in the shell, removing any sand or grit that may have been under the clam. All of the clams may not divide evenly between the top and bottom shell. Cut these clams into small pieces and distribute among the other shells.
What to do with clam shells?
Arrange the clam-filled shells on a baking sheet and set aside. In a small bowl, toss together the bread crumbs, parsley, and garlic. Use a fork to stir the olive oil into this mixture.
How many clams do you need to fill a clam shell?
You should have at least 16 clamshell halves to fill and bake. Arrange the clam-filled shells on a baking sheet and set aside. In a small bowl, toss together the bread crumbs, parsley, and garlic.

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