Baked Clams

This recipe is brought to you by Circulon Cookware. As always, all opinions are my own. 

New Years Eve is just a few days away. Just like other holidays I like to set a New Years Eve menu. We always eat seafood on New Years Eve. Most years we go over to my in-laws house for a big seafood feast. We each bring the seafood of our choice and then I help my mother in-law cook everything. She always makes the most amazing baked clams. She only makes them for holidays and special occasions. I’m so excited to share the recipe today. I’ve partnered with my friends at Circulon to share how easy it is to make baked clams in under an hour! I love Circulon’s Symmetry Chocolate Cookware. And new to  Circulon is the Circulon Symmetry Chocolate Bakeware. The set compliments my cookware and provides a non-stick surface that is easy to clean and even better it’s dishwasher safe!

The longest part of the recipe is cleaning and then opening up the clams. So if you can have multiple hands on this recipe you can easily make my mother in-laws baked clams in under 30 minutes. But if your a one man show then plan on more like 40/50 minutes. You’ll want to use a spoon to fill the clam shells with the breadcrumb mixture. It’s the easiest way to do it. I find spooning the mixture into the clam shell over the breadcrumb bowl is the least messiest! Depending on your oven will depend on how long the clams will take to bake. It takes only about 10 minutes at my mother-inlaws but with my older oven it took almost 20 minutes. You just want to look for the golden brown color and the clam breadcrumbs to look a little cracked! That’s the secret. I top mine with a little minced fresh parsley and grated Pecorino Romano cheese.

Head over to Circulon to get the full recipe for Baked Clams.

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Baked Clams

You just want to look for the golden brown color and the clam breadcrumbs to look a little cracked! That’s the secret.

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: American

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 24

Calories: 12kcal

Author: Katie's Cucina

Ingredients

• 24 littleneck clams
• 1 stick salted butter
• 2 cloves garlic minced
• 1/2 cup Italian bread crumbs
• Fresh parsley & grated Pecorino Romano Cheese for garnish

Instructions

• Rinse clams in hot bowl of water so the shells open (this will take 3-5 minutes). Then pry open the shell with a knife and pop off one side of the shell.
• Preheat oven to 350 degrees Fahrenheit.
• In a Circulon skillet, melt a stick of butter with 2 cloves of minced garlic. Cook on medium low heat, until garlic is soft and fragrant,  about 10 minutes. Then add in the Italian style bread crumbs and mix well. Stuff each clam shell with a generous scoop of breadcrumb mixture.
• Place each stuffed clam shell on a Circulon baking sheet. Bake for 15-20 minutes or until the breadcrumbs are golden brown and the breadcrumbs on top of the clams are cracked looking (this means the clams are cooked).
• Remove from the oven, garnish with fresh parsley and grated Pecorino Romano cheese, and serve immediately.

Nutrition

Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!