Chopped Baked Clams

Chopped Baked Clams

9 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  WAYNE14

“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.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake in preheated oven for 15 minutes.

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Reviews (9)

Rate This Recipe


Great recipe. Didn't really make any changes. The recipe called for an onion. I like onions so I used a larger onion. I didn't use a full two tbs of butter topping the ramikins prior to baking as I like to watch the fat and calories. I'm sure a full two tbs of butter would taste great though. This is particularly a great recipe using canned clams and you need a quickie dish. I will definitely make this again.

Linda Joan

Linda Joan

I hate to leave a bad review but my husband and I did not care for this. Too much onion, too many herbs and not enough clams. I don't know how this could possibly yield 4 servings even as an appetizer.



This was a good way to use up the can of chopped clams I had. My husband, who swore the only clams he likes are when they're in clam chowder, smelled it cooking and stole a bite or two when it was done. He said it was good. Instead of using oil, I chopped up a piece of thick pepper bacon and then fried 1/4 of an onion (chopped) with it. I just couldn't see adding a whole onion to that little can of clams. Also, since I'm on a low-carb diet, I used parmesan cheese instead of bread crumbs. I didn't have any fresh garlic so I used powdered (which just isn't the same!) I also used rosemary instead of thyme 'cause that's all I had. It only filled two ramekins, but that may be because I didn't use the amount of onion called for, I drained some of the clam juice, and I only used 1/4 cup of parmesan cheese for the bread crumbs. It was pretty good, but I don't see myself making it again unless I happen to have chopped clams on hand.

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Amount Per Serving (4 total)

  • Calories
  • 235 cal
  • 12%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 16 g
  • 5%
  • Protein
  • 15.6 g
  • 31%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 209 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Lisa's Best Baked Clams


next recipe:

Baked Stuffed Clams