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"The belly rules the mind."--Spanish Proverb

Garlicky Baked Clams Recipe

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This recipe for Garlicky Baked Clams is from Bill's Chow Guide, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 dozen Littleneck clams
1 to 2 cloves garlic (minced)
2 to 3 tablespoon flat-leaf parsley leaves
1/3 cup fresh breadcrumbs​
1/8 teaspoon red chile flakes
1 tablespoon extra virgin olive oil
Directions:
Directions:
Preheat an oven to 400 F. If you haven't had the clams shucked, shuck them yourself: insert a blunt knife or screwdriver into the hinge or otherwise between the shells, twist it to break open the shells, remove the top shell, and repeat with remaining clams.


Set the shucked clams on the half-shell (be sure to scrape off any clam meat that clings to the other side of the shell into the side you're cooking—you want all that meat!) on a baking sheet or in a baking dish.


Peel the garlic and mince it until it forms almost a paste. Mince the parsley leaves as well.

In a small bowl, combine the bread crumbs, garlic, and chile flakes. Mix to combine thoroughly. Drizzle the mixture with the olive oil and combine again. Distribute the stuffing evenly on the clams.

Bake until the clams are heated through and the breadcrumb topping is browned, 10 to 12 minutes. Serve the clams right away.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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