Clams Al Forno
Dive into the indulgent flavors of coastal cuisine with this stunning Clams Al Forno recipe, where briny littleneck or Manila clams meet golden, garlic-infused breadcrumbs for the ultimate seafood appetizer. Baked to perfection in a bed of dry white wine, these clams are topped with a savory blend of panko, Parmesan cheese, fresh parsley, and a bright zing of lemon zest. A hint of red pepper flakes adds a subtle kick, while a drizzle of extra-virgin olive oil ensures a beautifully crisp topping. This easy yet impressive dish is ready in just 35 minutes, making it perfect for dinner parties or sophisticated weeknight meals. Serve these oven-baked clams with lemon wedges for a touch of citrusy freshness, and let your taste buds savor every bite of this Italian-inspired masterpiece. Perfect for seafood lovers and entertaining enthusiasts alike!
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Recipe Information
Ingredients
- 24 pieces Fresh clams (littleneck or Manila)
- 1 cup Breadcrumbs (preferably panko)
- 4 tablespoons Extra-virgin olive oil
- 3 cloves Garlic, finely minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 2 tablespoons Grated Parmesan cheese
- 1 cup Dry white wine
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 4 pieces Lemon wedges
Instructions
Preheat your oven to 400°F (200°C).
Clean the clams thoroughly by scrubbing the shells under cold running water. Discard any that are cracked or do not close when tapped.
In a large ovenproof skillet or baking dish, pour the dry white wine. Arrange the clams in a single layer in the dish.
In a mixing bowl, combine the breadcrumbs, minced garlic, chopped parsley, lemon zest, grated Parmesan, salt, black pepper, and red pepper flakes (if using). Mix well.
Add 3 tablespoons of olive oil to the breadcrumb mixture and toss until evenly coated. The mixture should resemble wet sand.
Spoon the breadcrumb mixture evenly over the top of each clam. Press lightly to adhere.
Drizzle the remaining tablespoon of olive oil over the clams and breadcrumbs.
Bake the clams in the preheated oven for 15-18 minutes, or until the breadcrumbs are golden and crispy, and the clams have opened. Discard any clams that do not open during cooking.
Remove the dish from the oven and let it rest for 2 minutes. Serve hot with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.9 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 991 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
