Baked Clams

Baked Clams


(6 votes) 4 6

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.

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Serving Size / Yield

4-6 servings


  • 3 cloves garlic, finely chopped
  • 1 C. bread crumbs
  • 1/4 C. freshly grated Parmesan cheese
  • 1/4 C. finely chopped parsley
  • 3 Tbs. olive oil
  • 1/2 tsp. Salt
  • 1/4 tsp. freshly ground pepper
  • 36 small clams
  • 2 Tbs. lemon juice
  • 5 Tbs. butter, melted
  • 1 lemon, in wedges

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Shuck the clams and reserve half shells, I recommend cherrystone clams. 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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