Baked Clams

Servings 4 servings


  • 12-16 top neck, hard-shell clams, open on 1/2 shell
  • 2 tbsp plain breadcrumbs
  • a small amount of Parmesan cheese
  • 1 tbsp granulated garlic
  • 2 tbsp fresh flat-leaf-parsley, chopped
  • black pepper to taste
  • small amount of olive oil
  • lemon wedges, for serving


  • Preheat oven to 450.
  • On a flat baking sheet, take a large sheet of aluminum foil, crumple it up, and then pull it apart and spread it onto the baking sheet. Allow the foil to stay a little crumpled. (This will enable the clams to sit upright.)
  • Nest each opened clam on the pan, being careful to keep level in order to reserve the liquid.
  • Sprinkle some breadcrumbs on each clam; enough to coat each, then season each with the Parmesan cheese, granulated garlic, parsley, and black pepper. Drizzle a little bit of olive oil onto each clam. Bake about 20 minutes. To finish, put the clams under the broiler for about 30-45 seconds. Serve with lemon wedges.


This recipe comes from the Harbor Fish Market; Seafood Recipes from Maine cookbook.  The recipe was created by Mike Alfiero.  The cookbook is available in our stores and online.
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