BAKED CLAMS
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
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
LISA'S BEST BAKED CLAMS
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
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
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
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
SCOTT URE'S CLAMS AND GARLIC
So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.
Provided by Scott Ure
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Wash clams to remove any dirt or sand.
- In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
- Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 4.3 g, Cholesterol 24 mg, Fat 12.8 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 63.5 mg, Sugar 1 g
SUSAN'S FAMOUS BAKED CLAMS!
This is my husband's FAVORITE! We make this with all Italian dinners and it's always a part of our Christmas Eve dinner and any holiday dinners for my family. I grew up in Chicago where most restaurants served baked clams but when I relocated I couldn't find restaurants who served these. I tried many variations until I came up with this! I make this at least twice a week as an appetizer to my meals. It should be served with a squirt of fresh lemon and a few dashes of Tobasco for optimal flavor! Super easy and the leftovers can be reheated nicely! You must have medium or large sized clam shells to stuff these into. I have not made these with fresh clams but imagine they would be great. I save and wash my stock of clam shells to restuff as necessary. Enjoy!
Provided by RedVinoGirl
Categories High Protein
Time 29m
Yield 3 clams, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450.
- In a large saute pan, saute' onions, garlic, crushed red peppers and parsley in olive oil until just fragrant. Remove from heat.
- Add bread crumbs, clams, and parmesan to pan. Squirt the juice of 1 lemon into pan and add clam juice until desired consistency. The mixture should be on the dry side. If you use too much liquid it will come out "gummy".
- Spoon into clam shells. Bake for 14 minutes. Should look brown on top.
- Squirt fresh lemon on each clam shell and add Tobasco until desired heat is achieved.
- WONDERFUL!
Nutrition Facts : Calories 419.3, Fat 17.1, SaturatedFat 5.8, Cholesterol 79, Sodium 680.6, Carbohydrate 29.8, Fiber 2, Sugar 3, Protein 35.7
BAKED CLAMS
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.
CLAM BAKE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h5m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Place all ingredients in large pasta pot with a strainer and simmer until clams open and the corn is tender. Strain liquid and dump ingredients onto a large table for a great festive feast.
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