BAKED CLAMS WITH ITALIAN-STYLE BREADCRUMBS AND HORSERADISH
This recipe for delicious baked clams with Italian-style breadcrumbs and horseradish can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat broiler. Evenly place clams in their half shells on a baking sheet; drizzle with olive oil and set aside.
- In a small bowl, combine horseradish and breadcrumbs; sprinkle over clams and lightly pat down to adhere. Squeeze the juice from 1 of the lemon halves over clams; drizzle with olive oil.
- Place clams under broiler, and cook until breadcrumbs are light golden and bubbly, about 6 minutes, drizzling clams with reserved clam juice halfway through cooking.
- Transfer clams to a serving plate, season with salt and pepper. Cut remaining lemon half into 4 wedges. Serve clams immediately with lemon wedges.
CLAMS ITALIANO
These clams are steamed in wine, butter, and herbs. When the clams are gone, dip Italian bread in the broth.
Provided by Bonnie Dailey
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
- Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 4.4 g, Cholesterol 47.5 mg, Fat 15.7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 126.2 mg, Sugar 1.2 g
ITALIAN BREADCRUMBS
If you only have plain breadcrumbs on hand, and your recipe calls for Italian breadcrumbs, what's a chef to do?!? Here's your solution - A recipe for turning unflavored breadcrumbs into flavorful Italian breadcrumbs. This works equally well with gluten-free or regular crumbs, pre-packaged or homemade.
Provided by Whats Cooking
Categories Grains
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl, tossing to blend thoroughly.
- Store in an airtight container and use in any recipe calling for Italian breadcrumbs.
CHOPPED BAKED CLAMS
While working at a restaurant, I needed a better recipe for baked clams. This is the what I devised. They went over very well. This can also be used as a spread on crackers.
Provided by WAYNE14
Categories Appetizers and Snacks Seafood
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 16 g, Cholesterol 87.1 mg, Fat 11.9 g, Fiber 1.4 g, Protein 15.6 g, SaturatedFat 4.7 g, Sodium 208.6 mg, Sugar 2.1 g
BAKED CLAMS
I haven't tried this yet, but this is VERY similar to a recipe I used on my honeymoon to prepare fresh clams. Now, living in Indiana, I'll have to find some alternative to fresh. :-(
Provided by spatchcock
Categories Savory
Time 14m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine.
- Coarsely chop the clams and combine with the lemon juice in a separate bowl.
- Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide chopped clams between them.
- Top with the bread crumb mixture and drizzle with the butter.
- Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes.
- Garnish with lemon wedges.
Nutrition Facts : Calories 399.8, Fat 25.7, SaturatedFat 10.3, Cholesterol 60.3, Sodium 884, Carbohydrate 23.9, Fiber 1.4, Sugar 2, Protein 18.2
BAKED CLAMS RECIPE
Baked Clams Recipe, the perfect appetizer fol all holidays and occasions at any time of the year!
Provided by cooking with nonna
Yield 2 Person(s)
Number Of Ingredients 7
Steps:
- Wash the clams under fresh water, shuck them and leave the fruit on the half shell. In a bowl, add your ingredients and mix well until the oil has been fully absorbed by the bread crumbs. The bread will look uniformly wet. Add salt and pepper as desired. Place all the open clams in a baking sheet and with a teaspoon put the breadcrumbs in each clam until the clam is completely covered. Bake at 500F for 5-7 minutes, then put under the broiler for 1 minute to brown.
PERFECT BAKED STUFFED CLAMS
Refer to step by step on blogpost
Provided by Marie
Number Of Ingredients 13
Steps:
- Clean clams according to step by step on blog post
- Steam clams as stated in step by step on post.
- Prepare the half shells as pictured in post for a visual.
- In a small saucepan, melt butter and olive oil together.
- Stir in grated garlic and simmer until it's infused but not golden or dark.
- In a bowl add the breadcrumbs, zest, cheese, parsley, salt and pepper, mix together then pour in the melted oil/butter with garlic mixture and stir together until it looks like wet sand, if too dry add more melted butter and olive oil.
- Fill each half shell with a heaping teaspoon of the stuffing mixture and place them onto a foil lined sheet pan.
- Drizzle the tops with olive oil and place into a pre-heated 450 degree oven for around 8 minutes.
- They should be medium golden brown when finished, also nice and crispy.
- Serve immediately with lemon slices and hot sauce on the side.
BAKES CLAMS ITALIAN STYLE
Baked Clams - make with butter, garlic and a dash of hot sauce is the best! Not only are they easy to make, but are a great pantry staple. Keep canned clams and bread crumbs on hand and whip these up for a crowd in a jiffy.
Provided by Homemade Italian Cooking with Cara
Categories Appetizer
Time 45m
Number Of Ingredients 13
Steps:
- In a large glass measuring cup, melt butter with garlic and shallots for 1 minute in microwave. This will soften the garlic and shallots. Add bay leaf, olive oil, tabasco & Worcestershire sauces, pepper, lemon zest and juice and parsley. Stir to combine.
- Lay the shells on a baking pan lined with a silicone mat or foil.
- Add 1 heaping tablespoon of clams to each shell with some juice. Next add to the clams a tablespoon of the butter mixture and be sure to include a bit of garlic and shallots to each shell. Last cover the clams/butter in each shell with a scant tablespoon of breadcrumbs.
- Bake 400 degrees for 25-30 minutes or until bubbly and golden.
- Serve immediately.
- TIP: to clean shells after eating, let them soak in warm water and Dawn for 30 minutes. They will clean right up. Dry and reuse for next time.
BAKED CLAMS WITH PROSCIUTTO BITS AND BREAD CRUMBS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over moderately high heat. Add the prosciutto and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to low and cook, stirring occasionally, until crisp, about 30 minutes.
- Using a slotted spoon, transfer the bits to several thickness of paper towel to drain. The bits will crisp even more as they cool. Set aside.
- For the clams: Preheat the oven to 400 degrees F.
- Heat the olive oil in a large skillet over moderately high heat. Add the sliced garlic and saute until lightly browned. Add the clams and mix to combine. Add the wine and season with black pepper. Bring to a simmer. Cover and cook until the clams open, about 5 minutes, removing them to a baking sheet with a slotted spoon as they open. Discard any that fail to open. Strain the clam juices through a cheesecloth lined sieve and reserve.
- For the stuffing: Heat the oil in a skillet over moderate heat. Add the chopped garlic and saute until lightly browned. Add the bread crumbs, reserved prosciutto, cheese, parsley and 1/4 of the reserved clam juices. Saute until the crumbs are lightly toasted, 1 to 2 minutes.
- Assembly: Separate each shell into 2 halves, discarding the half that does not contain the clam. Loosen the clam from the shell. Spoon about 1 teaspoon of the stuffing into each clam.
- Set the clams on a baking sheet and bake until hot throughout, about 5 minutes. Serve immediately.
BAKED CLAMS
Steps:
- Preheat oven to 350 degrees F.
- Place clams in a bucket of cold water with cornmeal and salt. Set aside.
- Place bread crumbs, Parmesan, lemon juice, zest, garlic, pesto, parsley, and olive oil in a bowl. Mix all of the ingredients together with half of the clarified butter. Mix together until moist but not too wet. Use additional butter only if needed.
- Open each clam and place mixture on top. Place in oven and bake for 12 minutes, or until golden brown.
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