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Perfect Baked Clams

Perfect Baked Clams
Makes 24 clam halves, serves 6 to 8 as an appetizer



  1. Preheat oven to 400°F.
  2. Place the clams in a medium Dutch oven or other heavy pot with a lid. Add 1/2 cup water and place the pot over medium heat with the lid on. After 2 minutes, start checking to see if clams have opened and remove any that have, reserving the cooking liquid in the pot.
  3. When all clams are cooked, remove the meat from the shells, and dice each clam into 6 pieces, adding the pieces to a small bowl. Clean off the shells and break them apart so that you have two half shells from each clam.
  4. Place the breadcrumbs in a bowl. Add about 1/4 cup of the clam cooking liquid, the remaining oil, Toss to moisten the crumbs. Add the spice blend, clams, parsley and lemon juice to the breadcrumbs. Combine everything.
  5. Arrange the clam shells on a baking sheet. Divide the filling mixture among the shells, pressing it in so it stays. Bake for 10 to 12 minutes, until the filling is heated through and crisp on top. Serve the clams immediately


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