Recipe courtesy of Architect Films Inc.
Baked Clams with Walnuts
- Level: None
- Yield: 8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 191
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 37
- Sodium
- 487
Ingredients
1/2 stick unsalted butter, softened
2 scallions, peeled, trimmed and thinly sliced
2 cloves garlic, peeled and finely chopped
4 teaspoons fresh lemon juice, divided
1 teaspoon grated lemon zest
1/2 cup Fisher® Walnut Halves, lightly chopped
1/4 teaspoon kosher salt
Freshly ground white pepper
1/2 cup toasted breadcrumbs
40 littleneck clams, thoroughly washed
2 tablespoons chopped parsley
Directions
- 1. Preheat the oven to 375 degrees F.
- 2. Place the butter in the bowl of a food processor and add the scallions, garlic, 3 teaspoons lemon juice and lemon zest. Pulse to blend. Transfer the mixture to a bowl; add the walnuts and season with salt and pepper. Add the breadcrumbs and stir to blend; set aside.
- 3. Heat 1/2 cup water in a large skillet until boiling. Place clams into the pan and cover with a lid. Let clams steam for 3 minutes or until some of the clams begin to open. Remove clams from pan and let sit until they are cool enough to handle. Pry the clam shells open using a butter knife, remove and discard the upper shell. Use a small knife to detach the clam body from the shell. Loosely mold some of the breadcrumb mixture into each of the shells so the clam body is somewhat covered. Arrange them in a single layer on a baking sheet. Bake for 10 minutes.
- 4. Preheat the broiler and broil them for a minute, watching them constantly so they don't burn. Remove them from the oven. Drizzle with the remaining 1 teaspoon lemon juice. Top each clam with parsley. Serve immediately.
- © 2013 John B. Sanfilippo & Son, Inc. Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc.