Baked Clams Recipe
Make Baked Clams Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Clams & Prep
Breadcrumb Topping
Finishing & Serving
Method
Clams & Prep
Clean clams
Rinse clams under cold running water to remove grit. Discard any clams with cracked shells. In a large bowl, dissolve 1 tbs kosher salt in 4 cups cold water, add the clams and let them sit 20 minutes to purge sand. Lift clams out (do not pour liquid back over them) and give a final rinse.
Preheat oven
Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.
In a medium bowl combine 1 cup fresh breadcrumbs, 1 tbs grated Parmesan, 2 minced garlic cloves, 2 tbs chopped parsley, 1 tsp lemon zest, 1 tsp red pepper flakes, 0.5 tsp black pepper and 0.5 tsp salt. Stir in 3 tbs melted butter and 1 tsp olive oil until mixture is evenly moistened and holds together slightly when pressed.
Option A (easier): Steam clams for 3–5 minutes in a covered pot with 1/4 cup white wine (or 1/4 cup water) until shells open. Remove clams as they open and cool slightly. Detach the top shell and transfer each clam on the half shell to a baking sheet, reserving the liquor. Option B (raw bake): Carefully pry the top shell of each clam with a small knife, discard the top shell, and loosen the meat in the bottom shell. Both methods work; steaming reduces grit and ensures all are open.
If you steamed, spoon 1 tsp of the reserved clam liquor into each bottom shell (or if you didn't steam, add 1/4 tsp white wine to each). Mound about 1 to 1 1/2 tbs of breadcrumb mixture over each clam, pressing lightly so topping adheres.
Baking & Serving
Bake
Arrange clams on a rimmed baking sheet to catch any drips. Bake in the preheated 425°F (220°C) oven for 8–12 minutes, until topping is golden brown and clams are hot and bubbling. Rotate the pan halfway through for even browning.
Finish
If desired, under the broiler for 1 minute will give extra browning—watch carefully to prevent burning. Remove from oven and let rest 1–2 minutes.
Serve
Transfer clams to a serving platter. Sprinkle with remaining chopped parsley and serve with lemon wedges. Serve immediately while hot.