Oven-Roasted Littleneck Clams
SERVES: 4
PREP TIME: 20 minutes
TOTAL TIME: 30 minutes
COURSE: APPETIZER
"You know those stuffed clams served in restaurants with 42 pounds of stuffing on them? These are NOT those. I want you to taste the sweet, tender clam, not the stuffing. I sprinkle breadcrumbs on shucked clams and there you have it, a delicious appetizer — and you don’t have to send a search party out for the clam!"
—Joe Gurrera
Citarella's Owner & Original Fishmonger, author of JOE KNOWS FISH
Ingredients
- 2 dozen raw littleneck clams cleaned, shucked, shells reserved
- ¼ cup seasoned breadcrumbs
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat the oven to 375° F.
- Line a rimmed baking sheet with parchment paper and arrange the clam shells, open-side up, on the baking sheet. Place one clam in each shell. Set aside.
- In a small bowl, combine the breadcrumbs with the olive oil and toss until they are thoroughly moistened. Top each clam with a small mound of the breadcrumb mixture. It is important that you can still see the clam (remember, you want to taste the clam, not mask the flavor).
- Bake the clams in the preheated oven for 8 to 10 minutes, until the breadcrumbs are golden brown. Serve immediately.
SHOP THIS RECIPIE
VIDEO RECIPE: HOW TO SHUCK A CLAM
Baked clams are a crowd pleasing appetizer. Citarella owner, Joe Gurrera makes them with tender, freshly shucked Little Neck clams. Watch Joe show you exactly how to shuck a clam—it's less intimidating than you'd think. If you prefer, our expert fishmongers can shuck them for you.
