If the clams are too close to the broiler, the crumbs will brown before the clams get cooked. Place clams on a sheet pan, and cook under a broiler until breading is golden brown. Then drizzle the butter evenly over the crumbs, about ½ teaspoon of butter per clam.

Top each shell with 2 teaspoons of bread crumb mixture. Divide the chopped clams evenly among the 36 shells. Cut the meat of each clam into 8 pieces, and put in a small bowl.

Shuck each one with a clam knife, reserving clam juice for another use. Combine breadcrumbs, Parmigiano-Reggiano, parsley, garlic and olive oil in a bowl. Makes 36 baked clams, good for 6 people as a first courseģ6 cherrystone clams (each one about 2½” across)Ĥ½ teaspoons fresh lemon juice (plus lemon wedges for garnish, if desired)ġ. Italian Baked Clams (variations also known as Clams Casino) It all depends on your broiler and your taste. For me, they’re perfect! You may like them cooked a little more, or, if your broiler’s weak, need them cooked a little more. To my taste, the benefits are maximized when you cook the clams very quickly indeed after just 2 minutes under the broiler, the clams are still slightly raw, brimming with flavor. And by covering them with a thin mantle of homemade bread crumbs, you avoid the gunky quality that usually comes with the territory. By chopping the clams, and cooking them quickly, you help them to retain the more pleasing texture of raw clams. And, more often than not, the breading is unattractively dense, with nary a lick of clam flavor. More often than not, the clams are rubbery. Join 1,575 other subscribers Follow on WordPress.One of the great Italian-American restaurant treats can be baked clams, but so often this dish comes to the table with fatal problems. Top with freshly squeezed lemon juice and lemon wedges, if desired. Place 1 teaspoon of vegetables on top of clam, add grated parmesan cheese and 1 piece of bacon shaped to fit clam.īake 10-15 minutes, or until bacon is crispy. Add white wine (or stock seafood stock if you prefer), and lemon juice, simmer until most of the liquid is evaporated. Cook until vegetables are soft (about 10 minutes). Add onions, red pepper, garlic and red pepper flakes. In a large skillet over medium heat, melt butter. Place shucked clams in a large baking sheet sprayed with pan spray.

Clams casino recipe non shucked