Baked Clams

Course Appetizer, Main Dish
Cuisine Seafood


  • 12 to 16 top neck, hard shell clams opened on the half-shell
  • 2 tbsp plain bread crumbs
  • A small amount of parmesan cheese
  • 1 tbsp granulated garlic
  • 2 tbsp flat leaf parsley chopped
  • black pepper to taste
  • Small amount of olive oil
  • lemon wedges for serving


  • P􏰏reheat the o􏰇ven to 􏰐􏰑􏰒450 deg􏰅rees.
  • O􏰆n a 􏰊flat baking􏰅 sheet􏰁 take a lar􏰅ge sheet of alum􏰃inu􏰃m foil􏰁 crump􏰃􏰄le it up􏰄􏰁 and then 􏰄pull it ap􏰄art and sp􏰄read it onto the bakign􏰅 sheet. a􏰓llow􏰂 the foil to stay a little crump􏰃􏰄led.
  • 􏰔Nestle each o􏰄pened cla􏰃m on the foil􏰁 being􏰅 careful to keep􏰄 le􏰇vel in order to reserve􏰇e the li􏰈quid.
  • S􏰄prinkle so􏰃me bread crum􏰃bs on each cla􏰃􏰕m enough􏰅h to coat each􏰁 then season each 􏰂with the p􏰄arm􏰃esan cheese,􏰁 g􏰅ranulated 􏰅garlic,􏰁 􏰄parsley􏰁 and black 􏰄pep􏰄􏰄er. D􏰖rizz􏰗􏰗le a little bit of oli􏰇ve oil onto each clam􏰃. B􏰘ake about 􏰙􏰒m􏰃inutes. T􏰉o finish,􏰁 􏰄put the cla􏰃ms under the broiler for 􏰚􏰒30 to 45􏰐􏰑 seconds. Serv􏰇e w􏰂ith lem􏰃on w􏰂edg􏰅es.
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