Best Baked Clams With Italian Style Breadcrumbs And Horseradish Recipes

BAKED CLAMS RECIPE

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.

BAKED CLAMS WITH ITALIAN-STYLE BREADCRUMBS AND HORSERADISH

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.

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 WITH GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Cook the clams: Heat a large skillet over high heat. Rinse the clams one final time to make sure they are free of any grit. Add 1 tablespoon of the butter to the skillet, add the clams and vermouth and cook, shaking the skillet slightly, until the clams open. Remove and cool. Reserve any cooking liquid.
• Make the breadcrumb mix: Place the remaining 10 tablespoons butter in the bowl of a food processor, add the garlic, scallions and lemon zest and juice and pulse to blend. Transfer the mixture to a bowl and season with salt and pepper. Mix in the breadcrumbs.
• Prepare and bake the clams: Detach each clam from its shell and put the meat back in the shell. Mix the reserved cooking liquid from the clams (if any) with the cream. Pour a touch of the cream mixture on top of each clam and immediately mold some of the breadcrumb mixture into each of the shells so the clam body is covered. Arrange them in a single layer on a baking sheet. Bake until hot, 10 to 12 minutes. Remove from the oven and preheat the broiler.
• Broil the clams for 1 minute, watching them constantly so they don't burn. Remove them from the oven. Squirt with lemon juice. Top each clam with some parsley. Serve immediately.

LISA'S BEST BAKED CLAMS

Steps:

• Bring a saucepan of water to a boil. Add clams, and boil until all of the clams are open, about 5 minutes. Drain, and remove the empty half of the shell from each one. Place the full halves onto a baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C). Place the crackers, garlic powder, and parsley into a large resealable bag. Crush until fine, and mash to mix. Melt butter in a skillet over medium heat. Add the cracker crumb mixture, and cook until golden brown, stirring constantly. Spoon onto the clams in the shells.
• Bake for 10 to 15 minutes in the preheated oven, until browned and topping is crispy. Serve with lemon and hot pepper sauce.

BAKED CLAMS

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.

CHOPPED BAKED CLAMS

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.