Best 10 Baked Clams Italian Style Recipes

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Baked clams Italian style, also known as "Clams Oreganata," is a delectable seafood dish that combines the briny sweetness of clams with a savory breadcrumb topping. This classic Italian-American dish is a delightful appetizer or main course, perfect for special occasions or casual gatherings. The recipe typically involves littleneck clams, which are baked in their shells after being topped with a mixture of bread crumbs, grated Parmesan cheese, olive oil, garlic, and herbs like oregano and parsley. Some variations may also include ingredients like lemon juice, white wine, or diced tomatoes. The result is a flavorful and aromatic dish that showcases the natural brininess of the clams, enhanced by the crispy breadcrumb topping. The recipes in this article provide step-by-step instructions for both traditional baked clams Italian style and some creative variations, offering a range of options to suit different tastes and preferences.

Here are our top 10 tried and tested recipes!

PERFECT BAKED STUFFED CLAMS



Perfect Baked Stuffed Clams image

Refer to step by step on blogpost

Provided by Marie

Number Of Ingredients 13

5 lbs. fresh, little neck clams could yield 4 dozen depending on size and discards, cleaned, scrubbed and sand removed as outlined in blogpost
POACHING LIQUID
water, 1 cup white wine, a few whole garlic cloves, a bay leaf and a small bunch of parsley, just enough to cover the clams.
FILLING
2 cups homemade or good quality bread crumbs
4 tablespoons each of unsalted butter and olive oil
zest of 1 lemon
3 or 4 garlic cloves grated on a microplane
a handful of chopped parsley
½ cup of grated pecorino romano cheese
salt and pepper to taste
lemon for garnish
hot sauce optional

Steps:

  • Clean clams according to step by step on blog post
  • Steam clams as stated in step by step on post.
  • Prepare the half shells as pictured in post for a visual.
  • In a small saucepan, melt butter and olive oil together.
  • Stir in grated garlic and simmer until it's infused but not golden or dark.
  • In a bowl add the breadcrumbs, zest, cheese, parsley, salt and pepper, mix together then pour in the melted oil/butter with garlic mixture and stir together until it looks like wet sand, if too dry add more melted butter and olive oil.
  • Fill each half shell with a heaping teaspoon of the stuffing mixture and place them onto a foil lined sheet pan.
  • Drizzle the tops with olive oil and place into a pre-heated 450 degree oven for around 8 minutes.
  • They should be medium golden brown when finished, also nice and crispy.
  • Serve immediately with lemon slices and hot sauce on the side.

BAKED CLAMS RECIPE



Baked Clams Recipe image

Baked Clams Recipe, the perfect appetizer fol all holidays and occasions at any time of the year!

Provided by cooking with nonna

Yield 2 Person(s)

Number Of Ingredients 7

Little Neck clams
plain bread crumbs
grated Pecorino cheese
cloves garlic
fresh parsley
extra virgin olive oil
salt & pepper

Steps:

  • Wash the clams under fresh water, shuck them and leave the fruit on the half shell. In a bowl, add your ingredients and mix well until the oil has been fully absorbed by the bread crumbs. The bread will look uniformly wet. Add salt and pepper as desired. Place all the open clams in a baking sheet and with a teaspoon put the breadcrumbs in each clam until the clam is completely covered. Bake at 500F for 5-7 minutes, then put under the broiler for 1 minute to brown.

CHOPPED BAKED CLAMS



Chopped Baked Clams image

While working at a restaurant, I needed a better recipe for baked clams. This is the what I devised. They went over very well. This can also be used as a spread on crackers.

Provided by WAYNE14

Categories     Appetizers and Snacks     Seafood

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 (6.5 ounce) can minced clams, with juice
1 teaspoon dried thyme
1 teaspoon dried oregano
1 egg, beaten
½ cup seasoned bread crumbs
2 tablespoons melted butter

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.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 16 g, Cholesterol 87.1 mg, Fat 11.9 g, Fiber 1.4 g, Protein 15.6 g, SaturatedFat 4.7 g, Sodium 208.6 mg, Sugar 2.1 g

BAKES CLAMS ITALIAN STYLE



Bakes Clams Italian Style image

Baked Clams - make with butter, garlic and a dash of hot sauce is the best! Not only are they easy to make, but are a great pantry staple. Keep canned clams and bread crumbs on hand and whip these up for a crowd in a jiffy.

Provided by Homemade Italian Cooking with Cara

Categories     Appetizer

Time 45m

Number Of Ingredients 13

1 stick butter
3 cloves garlic chopped
2 heads shallots minced
1 bay leaf
¼ cup olive oil
12 squirts tabasco hot sauce (or season to taste)
1 tablespoon Worcestershire sauce
1 teaspoon ground pepper
zest and juice of one lemon
1/4 cup minced flat leaf parsley
24 clam shells (cleaned (or scallop shells for baking))
4 cans (6.5 oz chopped clams, with juice)
1 ½ cup breadcrumbs

Steps:

  • 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 & Worcestershire sauces, pepper, lemon zest and juice and parsley. Stir to combine.
  • Lay the shells on a baking pan lined with a silicone mat or foil.
  • Add 1 heaping tablespoon of clams to each shell with 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 clams/butter in each shell with a scant tablespoon of breadcrumbs.
  • Bake 400 degrees for 25-30 minutes or until bubbly and golden.
  • Serve immediately.
  • TIP: to clean shells after eating, let them soak in warm water and Dawn for 30 minutes. They will clean right up. Dry and reuse for next time.

BAKED CLAMS WITH GARLIC



Baked Clams with Garlic image

This is such a simple recipe. Add chopped bits of crispy bacon on top if you want.

Provided by Alex Guarnaschelli

Time 1h

Yield 40 clams

Number Of Ingredients 12

40 littleneck clams, scrubbed
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, softened
2 tablespoons dry vermouth
4 large cloves garlic, finely minced
2 scallions, minced
Zest and juice from 1 medium lemon, plus wedges for serving
Kosher salt
Freshly ground white pepper
2/3 cup panko breadcrumbs, toasted
1/4 cup fine breadcrumbs, toasted
1/2 to 3/4 cup heavy cream
1/2 cup chopped fresh flat-leaf parsley

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 OREGANATA



Baked Clams Oreganata image

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 1 dozen clams

Number Of Ingredients 9

1 dozen littleneck clams, scrubbed
1 cup plain bread crumbs
2 cloves garlic, smashed and chopped
3 tablespoons finely chopped fresh oregano leaves
2 tablespoons finely chopped Italian parsley leaves
Pinch crushed red pepper flakes
Kosher salt
2 to 3 tablespoons extra-virgin olive oil
1/2 to 3/4 cup chicken stock

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
  • Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
  • Preheat the broiler and adjust the rack to the top shelf.
  • In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
  • Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
  • Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.

BAKED CLAMS OREGANATE



Baked Clams Oreganate image

Provided by Florence Fabricant

Categories     dinner, easy, lunch, quick, appetizer, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups bread crumbs
1/2 tablespoon minced flat-leaf parsley
1 small clove garlic, minced
1 teaspoon dried oregano, or to taste
Salt and fresh-ground black pepper to taste
4 tablespoons extra virgin olive oil
2/3 cup chicken stock
36 littleneck clams on half shell
Lemon wedges for garnish

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.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 1 gram, Sodium 569 milligrams, Sugar 2 grams, TransFat 0 grams

LISA'S BEST BAKED CLAMS



Lisa's Best Baked Clams image

This recipe for homemade breaded baked clams is simple but delicious. A great looking appetizer for parties.

Provided by McGee4782

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 6

Number Of Ingredients 7

6 large clams in shells
12 unsalted soda crackers, crushed
3 tablespoons garlic powder
2 tablespoons parsley
½ cup butter
1 teaspoon lemon juice
1 dash hot pepper sauce

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.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 7.6 g, Cholesterol 42.2 mg, Fat 16.1 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 9.9 g, Sodium 163.7 mg, Sugar 1.1 g

CLAMS ITALIANO



Clams Italiano image

These clams are steamed in wine, butter, and herbs. When the clams are gone, dip Italian bread in the broth.

Provided by Bonnie Dailey

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 7

½ cup butter
5 cloves garlic, minced
2 cups dry white wine
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon crushed red pepper flakes
36 clams in shell, scrubbed

Steps:

  • Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
  • Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 4.4 g, Cholesterol 47.5 mg, Fat 15.7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 9.8 g, Sodium 126.2 mg, Sugar 1.2 g

BAKED CLAMS WITH ITALIAN-STYLE BREADCRUMBS AND HORSERADISH



Baked Clams with Italian-Style Breadcrumbs and Horseradish image

This recipe for delicious baked clams with Italian-style breadcrumbs and horseradish can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

12 littleneck or cherrystone clams, shucked, juice reserved
Extra-virgin olive oil
1/4 cup freshly grated horseradish
1 cup Italian-Style Breadcrumbs
1 lemon, halved
Coarse sea salt
Freshly ground black pepper

Steps:

  • Preheat broiler. Evenly place clams in their half shells on a baking sheet; drizzle with olive oil and set aside.
  • In a small bowl, combine horseradish and breadcrumbs; sprinkle over clams and lightly pat down to adhere. Squeeze the juice from 1 of the lemon halves over clams; drizzle with olive oil.
  • Place clams under broiler, and cook until breadcrumbs are light golden and bubbly, about 6 minutes, drizzling clams with reserved clam juice halfway through cooking.
  • Transfer clams to a serving plate, season with salt and pepper. Cut remaining lemon half into 4 wedges. Serve clams immediately with lemon wedges.

Tips:

  • Choose fresh, high-quality clams. Look for clams that are tightly closed and have no cracks or chips in their shells.
  • Purge the clams before cooking. This will help to remove any sand or grit from the clams.
  • Use a variety of toppings. This will add flavor and texture to the clams.
  • Cook the clams until they are just cooked through. Overcooking will make them tough and rubbery.
  • Serve the clams immediately. This will ensure that they are at their best.

Conclusion:

Baked clams are a delicious and easy-to-make appetizer or main course. They can be made with a variety of toppings and are sure to please everyone at your table. Next time you're looking for a seafood dish that is both elegant and affordable, give baked clams a try. You won't be disappointed!

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