Baked Clams

Recipe courtesy Fresco by Scotto Restaurant

Show: FoodNation With Bobby FlayEpisode: NYC Italian Christmas

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
--
Level:
Easy
Yield:
4 to 6 servings

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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.

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Comments & Reviews

recipe Baked Clams
MARIENNE Binghamton, NY 01-06-2007
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Awesome!
Rated: 5 stars out of 5

I made this for Christmas Dinner and the family loved them. They where very easy to make which made it better to enjoy when... you're the one who makes them. The cornmeal is a great trick that I will have to keep in mind when using fresh clams for a meal.Read more
recipe Baked Clams
Anonymous 11-05-2006
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yummie
Rated: 5 stars out of 5

The breading was just right..not too salty and not too bland. Although I'm not sure if the cornmeal helped clean the clams.... I just brushed the outside of the shells.Read more
recipe Baked Clams
KATE ronkonkoma, NY 04-28-2005
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EASY AND GREAT!!!!
Rated: 5 stars out of 5

I use it also with any type of fish and taste really good.
recipe Baked Clams
Anonymous 01-08-2005
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great
Rated: 5 stars out of 5

great
recipe Baked Clams
JOANNE Shirley, NY 09-15-2004
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This clam's a keeper
Rated: 5 stars out of 5

The bread crumb is an interesting mixture and tasty. With the lemon juice and zest already built in, no need for extra lemon... when serving. I would set the oven at 375 though. At 350, it took more than 20 minutes. Don't be stingy with the butter. Use all that the recipe calls for. I even dabbed a little bit of melted butter on top before cooking.Read more