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
This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams. It contains some of the usual suspects - onion and celery - and some unusual ones, like clam juice and vermouth. Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.
Provided by Tamar Adler
Time 1h
Yield 6 servings (or 2 if you love clams)
Number Of Ingredients 11
Steps:
- Wash the clams very well. Put them, the clam juice, water and vermouth in a big pot with a cover. Cook them over very high heat, bringing them to a boil, until they are just cooked, removing them one by one, or by the few, to a roasting pan or other flat tray, with tongs or a hand-held sieve, the instant they pop open.
- Once they've cooled, remove the clams from the shells. Divide top and bottom shells. Wash as many as you plan to serve, and leave them to dry. Add any liquid left with the clams to the liquid in the clam pot.
- Sauté the cup of garlic, leeks, celery and fennel in 3 tablespoons of butter, adding only the tiniest, barest bit of salt to help the vegetables release their liquid. Cook for 5 to 10 minutes, until leeks are tender and taste good. Through a fine strainer, add all the liquid in the clam pot. Bring to a boil, and cook down until only about 1 cup of liquid remains. Add the heavy cream. Taste for salt. Add the chopped leaves and chervil and the clams, either whole or roughly chopped.
- Divide the remaining 2 tablespoons of butter into 24 small squares. If it seems difficult, use more butter. No precision needed. Fill each half clamshell very full with the clam mixture - with either 1 clam per shell, if left whole, or a spoonful, if chopped. Top each half with a sprinkle of bread crumbs and a tiny square of butter.
- Put in a single layer, in 1 or 2 large roasting or baking pans, under the broiler at its highest setting, quite close to the broiler. Serve hot.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 5 grams, Sodium 474 milligrams, Sugar 1 gram, TransFat 0 grams
FRESH BAKED CLAMS
I love clams! These sound good since you steam them first and them remove them from the shell, make a topping and put them back into the shell with the butter/garlic/crumb topping and broil. I love when the clam is left whole and not chopped (they stay juicy) but it is a personal preference and you could chop them, especially if you can't get fresh small clams.
Provided by Oolala
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
- Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
- Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
- Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
- Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 449.2, Fat 25.9, SaturatedFat 15.2, Cholesterol 113.2, Sodium 1407.7, Carbohydrate 25, Fiber 1.9, Sugar 2.1, Protein 29.1
THE VERY BEST BAKED CLAMS CASINO
The best party starter, Baked Clams Casino are super easy to make and can be prepped in advance for stress free entertaining!
Provided by Kellie
Categories Appetizer
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Wash the clams and rinse to remove any sand. Arrange the clams on a baking sheet and roast in the oven until opened, approximately 4-5 minutes. Discard any unopened clams.
- Remove the clams from the shells. Roughly chop the clams and set aside.
- In a large skillet over medium heat, cook the bacon until almost crisp. Remove the bacon from the skillet with a slotted spoon and set aside. Add the onion and bell pepper to the pan. Cook until softened, approximately 3 minutes. Stir in the garlic and cook for an additional minute. Sprinkle with the Italian seasoning.
- Turn off the heat. Add the bread crumbs, cheese, lemon zest, parsley and clams to the pan tossing to combine thoroughly. Season with salt and pepper, to taste.
- Fill the clam shell halves with a tablespoon of stuffing and arrange on a baking sheet stuffing side up. Top each clam shell with a piece of bacon. Drizzle with olive oil.
- Bake the clams casino at 450 degrees for 5 minutes or until golden brown and crispy. Sprinkle with additional parmesan cheese and chopped parsley, if desired prior to serving.
Nutrition Facts : Calories 52 kcal, Carbohydrate 2 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 81 mg, ServingSize 1 serving
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.
BAKED CLAMS OREGANATA
Steps:
- Preheat the oven to 450 degrees F.
- Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
- Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
- Preheat the broiler and adjust the rack to the top shelf.
- In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
- Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
- Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.
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- Paella. Whether you're going for an all-out Paella or a scaled down version, you can utilize canned clams to cut the cost but not the flavor. The clam's natural acidity is well-preserved in canned form, so don't feel like you are cheating anyone out of great paella if you use some canned clams.
- Pizza. Yes, I give you permission to put canned clams on your pizza… in fact, I encourage it! Either white or red sauces work great with the addition of clams, though in both cases, I'd encourage you to keep your pizza simple.
- Ceviche. A classic made simple. This simple ceviche recipe uses canned baby clams, everyday seasonings, and fresh scallions to create a very sophisticated dish without much prep or money.
- Cream Cheese Won Tons. Won Tons are great, but you can make them even better (and more sophisticated!) by adding some canned clams for a better texture and heartier flavor.
- Clam Chowder. A creamy clam chowder is a great way to artfully use those canned clams. It's hard to mess chowder up, so if you're new to chowders and cooking with clams, this recipe could be a great fit for you.
- Cold Clam Salad. A great dish for a day at the beach, you can substitute canned clams for fresh ones in a cold clam salad and still have a lovely, light summer plate.
- Alfredo Sauce. Canned clams work great in a cream base (the clam chowder is a case in point), so take your Alfredo sauce to the next level by adding some clams into the mix.
- Stuffed Mushrooms. This recipe for stuffed mushrooms uses canned clams expertly, allowing the earthiness of the mushroom and the saltiness of the clam to complement each other.
- Rice and Clams. Rice, stir-fried with clams, tomatoes, white wine, and garlic showcases the nice texture and salty finish of the clams without putting you out a lot of cash.
- Clam Dip. Spinach dip, salsa, guacamole…party dips can seem a little played out. Distinguish yourself at a party by trying out this hot clam dip, which is hearty and a change from your average party fare.
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3/5 (1)Category ClamServings 24Total Time 1 hr 15 mins
- Prepare the clams In a large saucepan, combine the wine, garlic, shallot, thyme and bay leaf. Bring to a boil over high heat. Add the clams, cover and cook, shaking the pan occasionally, until the clams open, about 5 minutes. Using tongs or a slotted spoon, transfer the clams to a large baking sheet; discard the cooking liquid. Let the clams cool slightly, then split the shells in half and transfer the clam meat to a small bowl. Clean 24 of the shell halves and arrange on the baking sheet; discard the remaining shells.
- Make the filling In a large skillet, cook the bacon over moderate heat, stirring occasionally, until browned and just crisp, about 5 minutes. Add the butter, garlic and shallot and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the chicken stock and cook until reduced to a thin glaze, about 4 minutes. Stir in the shucked clams, breadcrumbs, lemon juice and salt. Let cool slightly.
- Make the topping In a medium bowl, mix the breadcrumbs with the parsley, lemon zest and cheese. Season lightly with salt.
- Preheat the oven to 350°. Put 1 clam in each half shell. Top the clams with the filling and the topping. Bake for about 15 minutes, until bubbling and the tops are golden. Serve with lemon wedges.
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