Fresh Baked Clams Recipes

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BAKED STUFFED CLAMS



Baked Stuffed Clams image

My clams are requested all the time. They are the perfect appetizer for any occasion and so easy to make. Definitely guaranteed to rival anything you get in a restaurant! Great to freeze and have as a quick snack anytime. (Note: if you don't have clam shells, form tin foil into clam shaped cups, and proceed as directed.)

Provided by Danielle Merk

Categories     Appetizers and Snacks     Seafood

Time 1h

Yield 12

Number Of Ingredients 12

24 Clean Clam Shells
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 (6 ounce) can crab meat, drained
4 cups fresh bread crumbs
¼ cup minced sweet onion
2 cloves garlic, minced
2 tablespoons chopped Italian flat leaf parsley
4 tablespoons butter
2 tablespoons olive oil
lemon pepper to taste
paprika to taste
2 lemons, quartered

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
  • Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
  • Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

Nutrition Facts : Calories 258 calories, Carbohydrate 30 g, Cholesterol 38.5 mg, Fat 8.8 g, Fiber 2.6 g, Protein 15.3 g, SaturatedFat 3.2 g, Sodium 385.5 mg, Sugar 2.5 g

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 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.

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.

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

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

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