Baked Clams
Baked Clams
ingredients
15- 18 clams littleneck clams, scrubbed, steamed
1 stick unsalted butter
3 tbsp onion, minced
1 tbsp garlic, minced
1/4 cup white wine
1 tbsp lemon juice
1 cup breadcrumbs, I use the Italian Style from Progresso
1/4 cup Parmesan Cheese
1/4 cup parsley, finely chopped
reserved clam broth
3 tbsp red wine vinegar
kosher salt
instructions
Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6 minutes, until the shells open. As the clams open remove them from the pot and set aside.
Once all of your clams have opened, discard any that are being stubborn, and not open!
Strain the water through a fine mesh sieve that is lined with paper towel. over a bowl. Reserve the clam broth.
Once the clams are cool enough to handle, break them apart at their hinges. Pulling off the top shell without the meat in it and discarding it.
Place the shells with the clam meat inside on foil lined baking sheet with sides.
Prepare the Breadcrumb Mixture
Melt the butter in an 8-inch skillet over medium heat. Add the onion, stirring occasionally, until softened, about 5 minutes, then add in the garlic. Let it saute together for another 2 minutes
Stir in the wine and cook until the liquid is reduced by half, about 2 minutes.
Remove the skillet from the heat and stir in the breadcrumbs, Parmigiano, parsley, and a few grinds of black pepper.
Assemble
Spoon some of the reserved clam broth over each clam shell. I used a teaspoon to do this.
Then top each clam shell with the breadcrumb mixture, pressing down gently with the back of a spoon.
Place in the oven for 12 minutes, then remove from oven. Sprinkle over the red wine vinegar over the clams. Sprinkle some kosher salt over the top if desired. Place back in the oven and turn on your broiler.
Broil until the tops become golden brown about 3-5 minutes.
Remove and serve with lemon wedges!
RECIPE NOTES: