Top Neck Clams On The Half Shell Recipe
Enjoy the fresh taste of the ocean with our Top Neck Clams on the Half Shell. Each clam is expertly shucked and served chilled, showcasing their delicate, briny flavor. Perfectly complemented with a zesty mignonette sauce and a squeeze of fresh lemon, these clams are a must-try for seafood lovers looking for a refreshing and elegant appetizer.
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Ingredients
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Ingredients for Top Neck Clams on the Half Shell
Method
Preparation Instructions
- 1
Clean and Prepare Clams
Rinse the top neck clams under cold water to remove any sand or debris. Place them in a bowl of cold water for about 30 minutes to help them purge any remaining sand.
- 2
Preheat Oven
Preheat your oven to 375°F (190°C).
- 3
Make Garlic Butter Mixture
In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Remove from heat and stir in the chopped parsley, lemon juice, salt, and black pepper.
- 4
Prepare Clams on the Shell
Shuck the clams and place them on a baking sheet, keeping the clam meat in the shell. Discard the top shell of each clam.
- 5
Add Toppings
Spoon the garlic butter mixture over each clam. Then, sprinkle bread crumbs and grated Parmesan cheese evenly on top of the clams.
- 6
Bake the Clams
Place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the clams are cooked through and the topping is golden brown.
- 7
Serve
Remove the clams from the oven and let them cool for a few minutes. Serve warm with lemon wedges on the side.
