Notes
Try to find the Sicilian oregano, dried right on the branch, for this recipe; it makes a difference. Try to get clams on the larger side, and you’ll have plenty of space in the shell for the crispy crumbs.
- When ready to serve, place clams in a 450°F oven and cook until butter is melted and clams are fully heated through, 3 to 5 minutes. Stir remaining 1/4 cup parsley into bread crumbs, then sprinkle a generous amount on top of each clam. Return to oven for 1 minute to warm bread crumbs, then serve right away with lemon wedges.
- Place the lid on the pan, increase the heat to medium-high and cook the clams until they all open, 3 to 4 minutes. Using tongs or a slotted spoon, transfer the clams to a bowl to cool. Strain the broth through a fine mesh sieve and set aside. Preheat the oven to broil.
- Preheat oven to 350 degrees F. Dividing evenly, press Herbed Breadcrumb Stuffing into clam shells, smoothing with the back of a spoon. Bake until tops are golden, 25 to 30 minutes. Nestle clams on.
- 4 fresh cherrystone clams, well scrubbed and opened, meat removed; 1 Tbsp. Lemon juice; 2 slices whole-grain wheat bread, toasted and crumbled.
Arrange clams in salt-lined pan. Combine the bread crumbs, 2 tablespoons parsley, oil, garlic, cayenne and pepper; spoon over clams. Bake 15-18 minutes or until clams are firm and bread crumb mixture is crisp and golden brown. Sprinkle with remaining parsley.
How Long Do You Cook Frozen Clams Casino
Traditional Clam Bake
Recipe from Lidia’s Italy at Home magazine.
Ingredients
- ⅓ cup extra-virgin olive oil
- 3 cloves garlic, sliced
- 2 dozen littleneck clams, shucked on the half shell, juices reserved
- ½ cup dry white wine
- Juice of 1 lemon
- ¼ cup chopped fresh Italian parsley
- 2 tablespoons unsalted butter, cut into small pieces
- ¼ teaspoon peperoncino
- 1 ½ cups panko breadcrumbs
- ¼ cup grated Grana Padano
- 4 scallions, finely chopped
- 1 teaspoon crumbled dried oregano, preferably the Sicilian on the branch, crumbled
- Kosher salt
Directions
Let the oil and garlic steep in a small bowl for 30 minutes. Preheat the oven to 450 degrees F. Strain the clam juice through cheesecloth or a very fine sieve into a large rimmed baking sheet (like a half sheet pan).
Add the white wine, lemon juice, 2 tablespoons of the parsley, the butter and half of the peperoncino.
In a large bowl, toss the breadcrumbs, grated cheese, scallions, 3 tablespoons of the garlic-infused oil, the remaining 2 tablespoons chopped parsley, the oregano and the remaining peperoncino. Season lightly with salt. Toss until thoroughly blended.
Clam Bake Near Me
Top each clam with some of the breadcrumb topping packing it down tight. Set the clams in the prepared baking pan and drizzle the remaining infused oil over them, leaving the garlic behind.
Do You Bake
Bake until the pan juices are bubbling and the breadcrumbs are golden brown, 12 to 15 minutes. Transfer the clams to a warm platter or divide among serving plates. Spoon the sauce from the baking dish onto the plates, not over the clams, to keep the breadcrumbs crispy. Serve immediately.