Baked Clams Recipe
Littleneck clams stuffed with seasoned breadcrumbs & parsley.
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Ingredients
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Clams
Stuffing
Method
Preparation
- 1
Clean the Clams
In a large bowl, soak the littleneck clams in cold water for about 20 minutes to remove any sand or grit. Rinse them thoroughly under cold running water.
- 2
Prepare the Stuffing
In a mixing bowl, combine the breadcrumbs, chopped parsley, minced garlic, grated Parmesan cheese, olive oil, salt, and black pepper. Mix well until the ingredients are evenly combined and the breadcrumbs are slightly moistened.
Baking
- 3
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 4
Stuff the Clams
Carefully open each clam and discard the top shell. Place the bottom shell with the clam on a baking tray. Spoon the breadcrumb mixture generously over each clam.
- 5
Bake the Clams
Once all clams are stuffed, place the baking tray in the preheated oven and bake for 15-20 minutes, or until the topping is golden brown and crispy.
- 6
Serve
Remove the baked clams from the oven and allow them to cool slightly before serving. Enjoy warm.