Baked Clams on the Half Shell: Vongole Gratinate al Forno
Recipe courtesy Joan Tropiano Tucci and Gianni Scappin with Mimi Shanley Taft, Cucina & Famiglia: Two Italian Families Share their Stories, Recipes, and Traditions, William and Morrow, 1999
Show: Food Network Specials
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Total Reviews: 5
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By Chrystin
New England
on January 08, 2008
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If you watched this episode, you saw that they also used the bread crumb mixture on a fish and baked it in the over at 350, too. That's how I use this recipe and my family (including 3.5 and 1.5 year olds loves it!
By www.timmy_5389635
las vagas, NV
on April 20, 2006
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By Mary812
Brooklyn, NY
on March 09, 2006
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I didn't try this recipe yet but i am going to, but from watchign my parents make baked clams, i picked up a helpful tip from keeping it from getting dry. Add some clam juice to the recipe either from the bottle in stores or saveing the juice when opening the clams.
By absdvlsfan
Morganville, NJ
on March 08, 2005
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A very easy recipe. It was very tasty but could be dry.
By awgranger_1518592
Simsbury, CT
on December 28, 2004
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These clams were scrumptious, and aside from the cleaning, very easy! I must say it was impossible to find large clams in my area during the Christmas season (I tried several fish markets and our grocery store...couldn't even order them! so I opted for smaller clams. They were very tasty, if only a mouthful of stuffing each. I'll save this recipe and try it again in the summer when clams are in abundance!