Crumb Topped Clams Recipes

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CRUMB-TOPPED CLAMS



Crumb-Topped Clams image

In my family, it wouldn't be Christmas Eve without baked clams. They're easy to make and always a hit. -Annmarie Lucente, Monroe, New York

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

2 pounds kosher salt
2 dozen fresh littleneck clams
1/2 cup dry bread crumbs
1/4 cup chicken broth
1 tablespoon minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon dried oregano
Dash pepper
1 tablespoon panko bread crumbs
Lemon wedges

Steps:

  • Spread salt into an ovenproof metal serving platter or a 15x10x1-in. baking pan. Shuck clams, leaving clams and juices in bottom shells. Arrange in prepared platter; divide juices among shells., In a small bowl, mix dry bread crumbs, chicken broth, parsley, oil, garlic, oregano and pepper; spoon over clams. Sprinkle with panko bread crumbs., Broil 4-6 in. from heat 6-8 minutes or until clams are firm and crumb mixture is crisp and golden brown. Serve immediately with lemon wedges.

Nutrition Facts : Calories 31 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 35mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BAKED CLAMS OREGANATA



Baked Clams Oreganata image

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 1 dozen clams

Number Of Ingredients 9

1 dozen littleneck clams, scrubbed
1 cup plain bread crumbs
2 cloves garlic, smashed and chopped
3 tablespoons finely chopped fresh oregano leaves
2 tablespoons finely chopped Italian parsley leaves
Pinch crushed red pepper flakes
Kosher salt
2 to 3 tablespoons extra-virgin olive oil
1/2 to 3/4 cup chicken stock

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
  • Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
  • Preheat the broiler and adjust the rack to the top shelf.
  • In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
  • Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
  • Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.

CLAMS CASINO



Clams Casino image

My fellow classmate made this recipe and she substituted little croutons for bread crumbs, Chef was not impressed and neither was I. The bread crumbs made for a much nicer presentation. We had some of the mixture left over and we were more than happy to get rid of it (mid day class snack!). The mixture was awesome and would be great for a omelet mix (without the bread) and etc. So good! This was also the first time I had eaten clams, not bad. I think the bread mixture on top helped. And suggest as a first encounter for anyone who is a first timer with clams like me.

Provided by Commis_Chef

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup bacon, 1/4-inch diced
2 tablespoons shallots, minced
1 tablespoon garlic, minced
1/4 cup red bell pepper, 1/4-inch diced
1/4 cup green bell pepper, 1/4-inch diced
1 teaspoon parsley, minced
1 teaspoon lemon juice
1/2 cup unsalted butter, melted
1 cup breadcrumbs
24 clams
3 tablespoons rock salt
2 lemons, cut in half wrapped in cheese cloth
2 teaspoons salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Cook bacon crisp in a saute pan.
  • Saute shallots, garlic, peppers in saute pan with bacon on medium head for 2-3 minutes.
  • Add parsley, lemon juice, butter and bread crumbs; combine seasonings.
  • Cool bread crumb mixture.
  • Open clams (some say to discard tops, we used them to loosen the meat and open the other clams) Loosen meat from lower shell, leave clam in shell.
  • Place clams on sheet pan top with 1 TBSP crumb mixture.
  • Bake 5-8 minutes.
  • Sprinkle rock salt on a servering dish and serve with lemons.

Nutrition Facts : Calories 446.4, Fat 29.5, SaturatedFat 16.4, Cholesterol 93.2, Sodium 801, Carbohydrate 27.9, Fiber 2.4, Sugar 3.1, Protein 18.4

CHOPPED BAKED CLAMS



Chopped Baked Clams image

While working at a restaurant, I needed a better recipe for baked clams. This is the what I devised. They went over very well. This can also be used as a spread on crackers.

Provided by WAYNE14

Categories     Appetizers and Snacks     Seafood

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (6.5 ounce) can minced clams, with juice
1 teaspoon dried thyme
1 teaspoon dried oregano
1 egg, beaten
½ cup seasoned bread crumbs
2 tablespoons melted butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 16 g, Cholesterol 87.1 mg, Fat 11.9 g, Fiber 1.4 g, Protein 15.6 g, SaturatedFat 4.7 g, Sodium 208.6 mg, Sugar 2.1 g

MEDITERRANEAN-STYLE STEAMED CLAMS



Mediterranean-Style Steamed Clams image

Steamed clams tossed with a bread crumb-based, Mediterranean-style topping.

Provided by Chef Rebecca

Categories     Main Dish Clams

Time 25m

Yield 6

Number Of Ingredients 7

1 cup fresh bread crumbs
¼ cup pine nuts
2 cloves garlic, minced
3 pounds littleneck clams, scrubbed
¾ cup chopped fresh basil
¼ cup butter, melted
½ cup cherry tomatoes, quartered

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine bread crumbs, pine nuts, and garlic on a baking sheet.
  • Toast in the preheated oven until lightly browned, about 5 minutes.
  • Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add clams, cover, and steam until open, about 5 minutes.
  • Transfer toasted bread crumb mixture to a large bowl. Add basil and tomatoes and mix to combine. Toss clams in the bread crumb mixture and serve immediately.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 5.8 g, Cholesterol 22.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 5.4 g, Sodium 111.6 mg, Sugar 0.6 g

LINGUINI W/ CLAMS & CRISPY BREAD CRUMBS



Linguini W/ Clams & Crispy Bread Crumbs image

Make and share this Linguini W/ Clams & Crispy Bread Crumbs recipe from Food.com.

Provided by kisalarisa01

Categories     Low Cholesterol

Time 1h15m

Yield 3 serving(s)

Number Of Ingredients 16

1/4 cup panko breadcrumbs
1/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil, plus more for drizzling
1 teaspoon kosher salt (to taste)
fresh ground pepper
2 large garlic cloves, thinly sliced
1 dozen littleneck clams or 1 dozen cockles, scrubbed
1 cup dry white wine
1 lb linguine
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
2 1/2 tablespoons finely grated mullet bottarga (see Note) (optional)
1 teaspoon crushed red pepper flakes
2 tablespoons finely chopped thyme
2 tablespoons finely chopped rosemary
2 tablespoons finely chopped parsley

Steps:

  • In a medium skillet, combine the panko with 1 tablespoon of the olive oil and toast over moderate heat, tossing, until golden, about 3 minutes. Season with salt and pepper and transfer to a small bowl.
  • In a deep skillet, heat the remaining 1/4 cup of oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the clams and wine and simmer over moderately high heat until the wine is slightly reduced and the clams just start to open, about 4 minutes.
  • Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta, cooking water, lemon zest and juice, bottarga, red pepper and herbs to the clams and toss over moderately high heat until the pasta is well coated and the clams are completely open, 2 minutes. Discard any clams that do not open.
  • Season with salt and pepper, sprinkle with the toasted panko and serve.

Nutrition Facts : Calories 923.7, Fat 26, SaturatedFat 3.8, Cholesterol 17.4, Sodium 1205.7, Carbohydrate 126.8, Fiber 5.9, Sugar 5.9, Protein 30

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