Best 20 Baked Clams Recipes

BAKED STUFFED CLAMS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
• Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
• Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

CHOPPED BAKED CLAMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin.
• Bake in preheated oven for 15 minutes.

BAKED CLAMS

Steps:

• 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.

BAKED CLAMS OREGANATE

Steps:

• Heat broiler. Place rack in lowest setting, or about 12 inches from heat.
• Combine bread crumbs, parsley, garlic, oregano and salt and pepper. Add olive oil, and toss until crumbs are evenly coated. Stir in broth, mixing to blend. Mixture will be quite damp.
• Put a rounded teaspoon of the crumb mixture on each clam, smoothing the top. Arrange clams on baking sheet with sides, and pour in about 1/8 inch water. Broil until topping is lightly browned, about 7 minutes. Serve with lemon wedges.

BAKED STUFFED QUAHOGS OR CLAMS (RHODE ISLAND STYLE)

Steps:

• Preheat oven 350 degrees.
• Shuck quahogs/clams. Chop quahog meat into bite size chunks and set aside. Save shells and juice. You should have 24 shells for 24 "stuffies". Scrub the shells clean before stuffing.
• Melt 1/2 stick of butter and saute celery and onion on medium low heat for about 5 minutes. Add white wine, remaining butter and clam juice and continue to simmer for another 5 minutes to reduce liquid just a bit and butter is melted. Add chopped quahogs and remove from heat. Strain and separate liquid from solids - do not toss anything!
• In a large bowl add stuffing, pour liquid on stuffing. If stuffing is dry add more of the clam juice. Stuffing should have a sloppy soupy consistency.
• Add clam and veggie mixture to stuffing. Remember stuffing must be soupy because when it cooks the liquid will dry up.
• Add 1 T Old Bay at a time, mix and taste - if you need more flavor add a little more. Be careful - Old Bay is salty.
• Place shells on a large pizza/cookie sheet. Spray each with a little oil spray to prevent stuffing from sticking.
• Scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells.
• A few things to remember - do not over cook quahogs in pan w/veggies, stuffing must be soupy - if it's dry add a little more clam juice, be careful with the Old Bay. This a an easy recipe, but it took me a couple of times before I perfected it.
• I put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done!
• Enjoy!

FRESH BAKED CLAMS

Steps:

• Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
• Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
• Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
• Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
• Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
• Serve with lemon wedges.

BAKED CLAMS

Steps:

• Wash the clams very well. Put them, the clam juice, water and vermouth in a big pot with a cover. Cook them over very high heat, bringing them to a boil, until they are just cooked, removing them one by one, or by the few, to a roasting pan or other flat tray, with tongs or a hand-held sieve, the instant they pop open.
• Once they've cooled, remove the clams from the shells. Divide top and bottom shells. Wash as many as you plan to serve, and leave them to dry. Add any liquid left with the clams to the liquid in the clam pot.
• Sauté the cup of garlic, leeks, celery and fennel in 3 tablespoons of butter, adding only the tiniest, barest bit of salt to help the vegetables release their liquid. Cook for 5 to 10 minutes, until leeks are tender and taste good. Through a fine strainer, add all the liquid in the clam pot. Bring to a boil, and cook down until only about 1 cup of liquid remains. Add the heavy cream. Taste for salt. Add the chopped leaves and chervil and the clams, either whole or roughly chopped.
• Divide the remaining 2 tablespoons of butter into 24 small squares. If it seems difficult, use more butter. No precision needed. Fill each half clamshell very full with the clam mixture - with either 1 clam per shell, if left whole, or a spoonful, if chopped. Top each half with a sprinkle of bread crumbs and a tiny square of butter.
• Put in a single layer, in 1 or 2 large roasting or baking pans, under the broiler at its highest setting, quite close to the broiler. Serve hot.

LISA'S BEST BAKED CLAMS

Steps:

• Bring a saucepan of water to a boil. Add clams, and boil until all of the clams are open, about 5 minutes. Drain, and remove the empty half of the shell from each one. Place the full halves onto a baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C). Place the crackers, garlic powder, and parsley into a large resealable bag. Crush until fine, and mash to mix. Melt butter in a skillet over medium heat. Add the cracker crumb mixture, and cook until golden brown, stirring constantly. Spoon onto the clams in the shells.
• Bake for 10 to 15 minutes in the preheated oven, until browned and topping is crispy. Serve with lemon and hot pepper sauce.

BAKED RAZOR CLAMS

Steps:

• Heat oven to 450 degrees. Line a baking sheet large enough to hold clams in a single layer with foil. Use a paring knife to gently pry apart the clamshells and then cut the meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon. Place clam meat in the better-looking shell half.
• Pour oil into 10-inch skillet over medium heat. Add garlic and ginger, sauté until softened. Add parsley, sauté briefly, then stir in bread crumbs. Sauté, stirring, until bread crumbs are uniformly moistened with oil and starting to color. Season generously with pepper. Remove from heat.
• Using a teaspoon, cover each clam with bread crumb mixture, patting it on with the back of the spoon. Do this over the skillet so that any crumbs that fall go back into the pan and are used. Place clams on baking sheet and bake 8 minutes. Transfer to serving platter and garnish with lemon wedges.

BAKED CLAMS WITH GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Cook the clams: Heat a large skillet over high heat. Rinse the clams one final time to make sure they are free of any grit. Add 1 tablespoon of the butter to the skillet, add the clams and vermouth and cook, shaking the skillet slightly, until the clams open. Remove and cool. Reserve any cooking liquid.
• Make the breadcrumb mix: Place the remaining 10 tablespoons butter in the bowl of a food processor, add the garlic, scallions and lemon zest and juice and pulse to blend. Transfer the mixture to a bowl and season with salt and pepper. Mix in the breadcrumbs.
• Prepare and bake the clams: Detach each clam from its shell and put the meat back in the shell. Mix the reserved cooking liquid from the clams (if any) with the cream. Pour a touch of the cream mixture on top of each clam and immediately mold some of the breadcrumb mixture into each of the shells so the clam body is covered. Arrange them in a single layer on a baking sheet. Bake until hot, 10 to 12 minutes. Remove from the oven and preheat the broiler.
• Broil the clams for 1 minute, watching them constantly so they don't burn. Remove them from the oven. Squirt with lemon juice. Top each clam with some parsley. Serve immediately.

BAKED CLAMS OREGANATO

Steps:

• Preheat oven to 425 degrees F.
• Coarsely chop shucked clams, and put in a large bowl. Add the bread crumbs, bell pepper, parsley, oregano, and salt. Drizzle with 2 tablespoons olive oil, and toss with a fork to combine.
• Stuff the reserved clamshells with the filling, and place on a rimmed baking sheet. Drizzle each clam with a little of the reserved clam juice, pouring any extra juice, along with the white wine, into the bottom of the pan. Drizzle the clams with 3 tablespoons olive oil, and drizzle the remaining tablespoon oil in the bottom of the pan with the juice and wine.
• Bake until clams are lightly browned and crusty, about 15 to 20 minutes. To serve, set clams on plates with remaining sauce and a squeeze of fresh lemon juice for each.
• notes
• Another option-one I like very much-is not to chop the clams.
• Shuck the clams, and leave each whole clam in a half-shell. Toss all the other ingredients separately, then cover the clams with a light coating of the mixture. Pat lightly, and continue as per recipe.

BAKED CLAMS OREGANATA

Steps:

• Preheat oven to 450°F.
• Make topping:
• In a small bowl stir together topping ingredients until combined well and season with salt and pepper.
• Scrub reserved clam shells inside and out and dry. In a shallow baking pan spread coarse salt about 1/4 inch deep and nestle shells in salt to keep them level. Return shucked clams to shells and cover generously with topping. Clams may be prepared up to this point 1 hour ahead and chilled.
• Bake clams in middle of oven 10 minutes. Serve clams nestled in coarse salt on a platter.

BAKED RICE WITH CHORIZO AND CLAMS

Steps:

• Preheat oven to 400 degrees. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chorizo, stirring often, until edges are browned, about 2 minutes. Stir in onion and garlic. Cook until translucent, about 3 minutes.
• Stir in rice to coat, then wine. Bring to a boil. Cook until skillet is almost dry. Add stock and water. Bring to a boil.
• Transfer skillet to oven. Bake for 10 minutes. Add clams. Bake until clams open and rice absorbs all the liquid, about 10 minutes. Let stand, covered, for 10 minutes before serving.

BAKED SNAPPER WITH TOMATOES, POTATOES, MUSSELS AND CLAMS

Steps:

• Bring a large saucepan of water to a boil. Add onions and blanch until tender, about 3 minutes. Remove with a slotted spoon. Add potatoes and blanch until tender, about 7 minutes. Drain.
• Arrange onions in the bottom of a 14-inch ovenproof skillet (or divide between 2 smaller skillets). Layer the potatoes over onions and season with salt and pepper. Layer tomatoes over potatoes and place thyme on top. Pour in 1 cup of wine, place over medium-high heat and bring to a simmer. Reduce heat and simmer for 30 minutes.
• Meanwhile, preheat the oven to 350 degrees. Heat 1/2 teaspoon of olive oil in a large, wide pot over low heat. Add the shallots and saute for 5 minutes. Add the remaining wine and bring to a boil. Add clams and mussels, cover and cook until shells are opened, about 8 minutes. Strain; reserve the broth. Keep the clams and mussels warm.
• Scatter roasted garlic over tomatoes. Season snapper with salt and pepper and lay the fillets over the vegetables. Drizzle with the remaining olive oil. Pour 1 cup of reserved broth around the fish. Bake until cooked through, about 15 minutes.
• To serve, use a spatula to get underneath the fish and vegetables so that you can transfer each serving to a soup plate, without disturbing the layers. Garnish with the clams and mussels. Top with a lemon slice and the chopped parsley and serve immediately.

RICH'S BROILED/BAKED RAZOR CLAMS

Steps:

• 1. Put the pan on the top oven rack under the HOT broiler. 2. Broil 3 minutes. Turn over. Broil 3 more minutes, and they're done. Avoid over-cooking or the clams get rubbery. The key is a HOT broiler or oven. You can do this in a HOT (500-degree) oven, without having to turn the clams over, but I'm not sure of the time. I prefer the broiler, thank you. Done right, the clams are fork tender. And with no grease or oil spatter and mess from a frying pan, you'll probably never want to fry a clam again!

PETER LO CASCIO'S BAKED CLAMS

Steps:

• Preheat oven to 425 degrees.
• Place clams in a 4-quart pot and add 1 cup white wine or water; cover and cook over medium-high heat until clams have opened, about 5 minutes. Remove from heat; let cool.
• Meanwhile, rinse spinach with cold water; shake to remove excess water but do not pat dry. Place spinach in a medium saucepan; cover and cook over medium heat until spinach is wilted, 8 to 10 minutes. Uncover, stir, and cover again; continue cooking 2 minutes more. Drain and let cool slightly. Squeeze spinach to remove excess moisture; chop and set aside.
• Remove clams from shells, reserving shells and discarding any clams that remain unopened. Finely chop clams; you should have about 1 1/2 cups. Set aside. Line a fine mesh sieve with cheesecloth and set over a medium bowl; strain clam cooking liquid into bowl and set aside 1/2 cup. Reserve any remaining liquid for another use.
• Melt 4 tablespoons butter in a large skillet over medium heat. Add shallots, garlic, and celery; cook, stirring, for 5 minutes. Add remaining 3 tablespoons wine and bring to a simmer; cook until liquid is almost evaporated. Add reserved spinach and clams; stir to combine.
• Cut remaining 8 tablespoons butter into pieces and add to skillet along with parsley, tarragon, chives, breadcrumbs, reserved clam juice, and anise. Add egg yolk and stir to combine; season with salt and pepper. Cook, stirring occasionally, about 3 minutes. Fill reserved clam shells with clam mixture; transfer shells to a baking sheet and sprinkle with cheese. Bake until filling is hot, about 10 minutes. Serve immediately with lemon wedges.

SPAGHETTI WITH OVEN BAKED CLAMS

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Meanwhile, scrub the clams with a stiff brush under cold running water and discard any that are open. Put a medium roasting pan over 2 burners. Add the olive oil, garlic, pancetta, chiles, and herbs and cook until the pancetta renders, 3 to 4 minutes. Add the clams, the wine, tomatoes, and a good amount of pepper and toss that all together. Transfer pan to oven and roast until the clams open, about 10 minutes. While the clams are cooking, drop the pasta into the water for 7 to 8 minutes. Drain. Dump the drained pasta into a serving bowl, and toss with clams. Garnish with fresh basil leaves, freshly ground black pepper and a drizzle of extra-virgin olive oil.

BAKED CLAMS OREGANATE

Steps:

• BREAD CRUMBS: Unless you make your own bread crumbs, you won't be following Rao's kitchen tradition. Use the finest quality Italian bread you can find. Allow it to dry for at least 2 days, then grate, using a handheld grater or a food processor fitted with a metal blade. Shake and push the bread crumbs through a medium strainer to get an even texture.
• BAKED CLAMS: Have your fishmonger open your clams if you are not comfortable doing the job yourself. Leave the clams on the half shell and refrigerate until ready to use.
• Place broiler tray on the lowest rack and preheat broiler. Combine bread crumbs, parsley, garlic, oregano, and salt and pepper. Add olive oil and toss mixture until crumbs are evenly coated. Add the broth and continue to mix until very well blended. The mixture should be quite wet.
• Put approximately 1 heaping teaspoon of bread crumb mixture on each clam. Smooth over the top, making sure that the edges are sealed. Using the edge of a teaspoon, cut ridges into the topping. Pour 1/8-inch cold water into a cookie sheet with sides (to keep the clams moist while broiling) and broil for about 7 minutes or until the bread crumb topping is well browned and crisp.
• Put 6 clams on each of 6 small, warm serving plates. Garnish each plate with 1 lemon wedge and parsley sprig and serve.

BAKED STUFFED CLAMS (STUFFIES)

Steps:

• 1. Start by steaming the clams in two cups of water seasoned with a half a lemon,two bay leaves and a pinch of old bay seasoning,about five minutes and they should open. If any did not,throw them out,they're dead. When done remove the clams and save the shells for stuffing.Reserve the liquid.
• 2. To a large bowl add the chopped clams with the juice from one container.Add the chopped parsley,sauteed garlic,carrots and shallots,spices,roasted peppers,one and a half sticks melted butter and herbed stuffing. Mix together well.
• 3. Using a tablespoon fill each half shell generously smoothing over the surfaces when done.Garnish each clam with grated cheese the paprika,baste with butter while baking in a 350 pre-heated oven for twenty minutes or so,serve immediately with fresh lemon wedges. Enjoy!! :)

BAKED CLAMS ITALIAN STYLE

Steps:

• 1. In a large glass measuring cup, melt butter with garlic and shallots for 1 minute in microwave. This will soften the garlic and shallots. Add bay leaf, olive oil, tabasco and worcestershire sauces, pepper, lemon zest and juice and parsley. Stir to combine.
• 2. Lay the shells on a baking pan lined with a silicone mat or foil.
• 3. Add 1 heaping tablespoon of clams to each shell and some juice. Next add to the clams a tablespoon of the butter mixture and be sure to include a bit of garlic and shallots to each shell. Last cover the clam/butter in each shell with a scant tablespoon of breadcrumbs.
• 4. Bake at 400*F for 25 to 30 minutes or until bubbly and golden.
• 5. Serve immediately.