February 20, 2007 5:56pm CST
Okay, I'm a big fan of Baked Clams. I have searched for years for a great recipe. I found one that we liked and improvised somewhat. Give it a try, I'm sure that you will like them. And sorry in advance, I do NOT measure ingrediants! minced fresh garlic butter canned chopped clams onions, chopped peppers, chopped (green) bread crumbs shrimp parmesean cheese I take the butter, garlic, onions and peppers and sautee in a pan until soft. Then I add 2 cans of chopped clams, only add one can with the juice, reserve the other juice in case you need it. Add the shrimp and bread crumbs. Mix to a consistency that you like. Put into clam shells (I purchase clam "tins" at the local restaurant supply store) and top with some parmesean cheese. Bake at 375 for about 15 minutes or until the tops start to brown. Serve with lemon wedges.
21 Feb 07
Hmmm.... The boyfriend brought home a bag of frozen clams from his mom's last week. I was going to look for an easy clam chowder recipe but this looks pretty good too. I've never seen or heard of clam "tin" but I'll figure something out. I'll probably change the cheese though because we aren't fond of parmesean in my house.
21 Feb 07
thank you for the recipe.i will give a try.you can try this one too.. 3 pounds Littleneck clams 1 cup cornmeal 2 tablespoons salt 3 cups bread crumbs 1/2 cup Parmesan 2 lemons, zested and juiced 1 tablespoon chopped garlic 2 tablespoons pesto 1/2 cup chopped parsley leaves 1/2 cup olive oil 1/4 pound clarified butter 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. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.