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.
Order the Freshest Seafood
for Inspired Recipes
Seafood is Citarella owner Joe Gurrera’s passion. With a lifetime of experience, he brings the finest seafood in the world to your table. Fresh, never frozen and all from sources with whom Joe has had trusted relationships for years. You’ll taste the difference excellence makes in your favorite recipes, so visit our seafood website and order your fresh catch today!
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.
