Baked Clams

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • 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
Directions
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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