Lisa's Best Baked Clams

Lisa's Best Baked Clams

13 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
McGee4782
Recipe by  McGee4782

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

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Ingredients

Adjust Servings

Original recipe yields 6 large clams

Directions

  1. 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.
  2. 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.
  3. Bake for 10 to 15 minutes in the preheated oven, until browned and topping is crispy. Serve with lemon and hot pepper sauce.

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Reviews (13)

Rate This Recipe
jane910
15

jane910

This is a great recipe and so easy to make. You couldn't get any better in the finest Italian restaurant! Thanks, Lisa!

bert
14

bert

I substituted store-brought italian bread crumbs and used real chunks of garlic, and it turned out delicious. Also shaved a healthy portion of romano into the mix. Very tasty!

ezwriter
8

ezwriter

Great. I used little necks, but would use cherry stones next time. Didn't have unsalted crackers so I used 15 club crackers. Added 2 TBs of garlic powder instead of 3, and 1 TB of dried onion. Instead of 1/2 cup butter, I sauteed two pieces of bacon (chopped), then added 2 TBS of butter, then EVOO to moisten bread crumbs. Next time I'll sprinkle parmesean over top. Turned out great.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 180 cal
  • 9%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 7.6 g
  • 2%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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