Lisas Best Baked Clams 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

BAKED CLAMS



Baked Clams image

This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams. It contains some of the usual suspects - onion and celery - and some unusual ones, like clam juice and vermouth. Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.

Provided by Tamar Adler

Time 1h

Yield 6 servings (or 2 if you love clams)

Number Of Ingredients 11

24-30 littleneck or cherrystone clams*
3 tablespoons clam juice
3 tablespoons water
2 tablespoons dry vermouth
1 cup combined (any combination) sliced green or plain white garlic, finely sliced leek, chopped celery, fennel or fennel top
3 tablespoons butter plus 2 tablespoons unsalted butter, separated
2 tablespoons heavy cream
1/4 cup chopped celery leaf
1 tablespoon chopped fennel frond
1 tablespoon chopped chervil (if available; if not, use more celery leaves or fennel fronds)
3 tablespoons fresh bread crumbs

Steps:

  • Wash the clams very well. Put them, the clam juice, water and vermouth in a big pot with a cover. Cook them over very high heat, bringing them to a boil, until they are just cooked, removing them one by one, or by the few, to a roasting pan or other flat tray, with tongs or a hand-held sieve, the instant they pop open.
  • Once they've cooled, remove the clams from the shells. Divide top and bottom shells. Wash as many as you plan to serve, and leave them to dry. Add any liquid left with the clams to the liquid in the clam pot.
  • Sauté the cup of garlic, leeks, celery and fennel in 3 tablespoons of butter, adding only the tiniest, barest bit of salt to help the vegetables release their liquid. Cook for 5 to 10 minutes, until leeks are tender and taste good. Through a fine strainer, add all the liquid in the clam pot. Bring to a boil, and cook down until only about 1 cup of liquid remains. Add the heavy cream. Taste for salt. Add the chopped leaves and chervil and the clams, either whole or roughly chopped.
  • Divide the remaining 2 tablespoons of butter into 24 small squares. If it seems difficult, use more butter. No precision needed. Fill each half clamshell very full with the clam mixture - with either 1 clam per shell, if left whole, or a spoonful, if chopped. Top each half with a sprinkle of bread crumbs and a tiny square of butter.
  • Put in a single layer, in 1 or 2 large roasting or baking pans, under the broiler at its highest setting, quite close to the broiler. Serve hot.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 5 grams, Sodium 474 milligrams, Sugar 1 gram, TransFat 0 grams

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



Baked Clams image

I haven't tried this yet, but this is VERY similar to a recipe I used on my honeymoon to prepare fresh clams. Now, living in Indiana, I'll have to find some alternative to fresh. :-(

Provided by spatchcock

Categories     Savory

Time 14m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 -4 garlic cloves, finely chopped
1 cup breadcrumbs (preferably homemade)
1/4 cup freshly grated parmesan cheese
1/4 cup finely chopped parsley
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
36 small clams or 36 small cherrystone clams, shucked, 36 half shells reserved
2 tablespoons lemon juice
4 -6 tablespoons butter, melted
lemon wedge (to garnish)

Steps:

  • Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine.
  • Coarsely chop the clams and combine with the lemon juice in a separate bowl.
  • Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide chopped clams between them.
  • Top with the bread crumb mixture and drizzle with the butter.
  • Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes.
  • Garnish with lemon wedges.

Nutrition Facts : Calories 399.8, Fat 25.7, SaturatedFat 10.3, Cholesterol 60.3, Sodium 884, Carbohydrate 23.9, Fiber 1.4, Sugar 2, Protein 18.2

BAKED CLAMS



Baked Clams image

Provided by Food Network

Categories     appetizer

Yield 4 to 6 servings

Number Of Ingredients 11

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.

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     Seafood Appetizers

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

BEST BAKED CLAMS RECIPE - (4/5)



Best Baked Clams Recipe - (4/5) image

Provided by CarolM-2

Number Of Ingredients 13

1 1/2 Tbsp. butter
2 Tbsp. minced onion
2 Tbsp. flour
3 cans chopped or minced clams--do not drain.
1/2 cup clam juice
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
2 Tbsp. minced fresh parsley
3/4 about 3/4 cup seasoned bread crumbs
16 clean clam shells
Paprika
2 slices uncooked bacon, cut into 16 pieces (optional)

Steps:

  • Preheat oven to 450 degrees Heat the butter in a skillet and saute the onion until tender. Blend in the flour. Stir in the clam juice and cook until thick. Add the undrained clams,salt, pepper, oregano and parsley, blend well. Add enough bread crumbs to desired consistency; start with 1/2 cup bread crumbs and add more, a tablespoon at a time. The mixture should not be too thick or dry. Spoon the mixture into shells and sprinkle with paprika. Top each with 1 piece of bacon. Bake about 10 minutes or until bubbly and bacon is cooked. If clam shells are unavailable, lightly grease an 8" pan. Spoon the mixture into the pan and smooth the surface. Arrange the bacon pieces evenly over the top and bake 10 or so minutes

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