Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Clams
Breadcrumb Mixture
Method
Preparation
- 1
Clean the Clams
Rinse the fresh littleneck clams under cold running water to remove any sand or grit. Scrub the shells with a brush if needed.
- 2
Steam the Clams
In a large pot, add about 1 inch of water and bring it to a boil. Add the clams and cover the pot. Steam the clams for about 5-7 minutes until they open. Discard any clams that do not open.
- 3
Preheat the Oven
Preheat your oven to 375°F (190°C).
Breadcrumb Topping
- 4
Mix the Breadcrumb Topping
In a mixing bowl, combine dry breadcrumbs, chopped parsley, minced garlic, dried oregano, olive oil, lemon juice, salt, and black pepper. Mix until well combined.
Assembly and Baking
- 5
Fill the Clams
Carefully open the steamed clams and remove the top shell. Place the bottom half of the clam in a baking dish and spoon a generous amount of the breadcrumb mixture on top of each clam.
- 6
Bake the Clams
Bake in the preheated oven for about 15-20 minutes, or until the topping is golden brown and crispy.