Memorial Day Recipes

Baked Clams

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Baked Clams

Rating:

(5 votes) 5 5

Baked clams have become a standard in the Italian-American restaurant repertoire. So standard, in fact, that they have become something of a cliche and are usually represented by frozen, mass-produced little clods of garlic-flavored bread crumbs and rubber bands. Here is how the dish is properly done.

Ingredients

  • 2-4 cloves garlic, finely chopped
  • 1 C. (250 ml) bread crumbs (preferably homemade)
  • 1/4 C. (60 ml) freshly grated Parmesan cheese
  • 1/4 C. (60 ml) finely chopped parsley
  • 3 Tbs. (45 ml) extra-virgin olive oil
  • Salt and freshly ground pepper to taste
  • 36 small clams such as cherrystones, shucked, 36 half shells reserved
  • 2 Tbs. (30 ml) lemon juice
  • 4-6 Tbs. (60-90 ml) butter, melted
  • Lemon wedges for garnish

Directions

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 the 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. Serves 4 to 6.

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