Susans Famous Baked Clams Recipes

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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

BAKED CLAMS



Baked Clams image

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

24-30 littleneck or cherrystone clams*
3 tablespoons clam juice
3 tablespoons water
2 tablespoons dry vermouth
1 cup combined (any combination) sliced green or plain white garlic, finely sliced leek, chopped celery, fennel or fennel top
3 tablespoons butter plus 2 tablespoons unsalted butter, separated
2 tablespoons heavy cream
1/4 cup chopped celery leaf
1 tablespoon chopped fennel frond
1 tablespoon chopped chervil (if available; if not, use more celery leaves or fennel fronds)
3 tablespoons fresh bread crumbs

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

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 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.

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