Fresh Baked Clams
Elevate your appetizer game with Fresh Baked Clams, a coastal-inspired dish that’s bursting with flavor and perfect for seafood lovers. This recipe combines tender, steamed clams with a golden topping of buttery panko breadcrumbs, grated Parmesan, fresh parsley, and a hint of lemon zest for a bright citrusy kick. Each clam is artfully baked to perfection, creating a crisp and savory crust that contrasts beautifully with the delicate brininess of the shellfish. Ready in just 30 minutes, these clams are ideal for entertaining or as a sophisticated starter. Serve them warm with lemon wedges for a zesty finish, and watch them disappear! Whether you’re hosting a dinner party or craving a taste of the ocean, this easy-to-follow recipe is your ticket to seafood bliss.
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Recipe Information
Ingredients
- 24 pieces fresh clams (littleneck or cherrystone)
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup breadcrumbs (preferably panko)
- 0.33 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces lemon wedges
Instructions
Preheat your oven to 425°F (220°C).
Rinse the clams under cold water and scrub their shells to remove any dirt or debris. Discard any clams that are cracked or remain open when tapped lightly.
In a large pot, add about ½ inch of water and bring it to a boil over medium heat. Add the clams, cover, and steam them until they just open, about 4-5 minutes. Remove the clams as they open and set them aside to cool slightly. Discard any clams that do not open.
Once the clams are cool enough to handle, use a small knife to carefully open each clam fully and discard the top shell, leaving the meat in the bottom shell.
Arrange the clams on a baking sheet lined with foil or a bed of coarse salt to help stabilize them.
In a small skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
In a mixing bowl, combine the breadcrumbs, grated Parmesan, chopped parsley, lemon zest, olive oil, salt, and black pepper. Pour in the garlic butter mixture and stir until the breadcrumbs are evenly coated.
Spoon about 1 teaspoon of the breadcrumb mixture onto each clam, pressing it gently to adhere to the meat.
Bake the clams in the preheated oven for 8-10 minutes, or until the topping is golden brown and crisp.
Remove the clams from the oven and let them cool slightly. Serve warm with lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 3081 mg | 134% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 9.8 g | ||
| Protein | 288.2 g | 576% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2353 mg | 181% | |
| Iron | 291.9 mg | 1622% | |
| Potassium | 3729 mg | 79% | |
*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.
