Updated: Aug 22, 2019
A top FAVORITE!!!!!
Baked clams – a dish that is hard to get perfectly right. In most restaurants it can be hit or miss, sadly mostly a miss….Too much bread crumb, not enough clam! Chef Lola’s recipe is a really delicious take on this wonderful appetizer. The clams come out tasty, juicy with a perfect amount of crisp topping. A great appetizer option for your holiday parties and gatherings.
36 fresh little neck clams (2 to 2 1/2 inches) (If possible ask to have the clams shucked with shells)
2 cups of seasoned Bread Crumbs
1/2 tablespoon minced fresh Italian Parsley
1/8 teaspoon minced fresh garlic
1 teaspoon dried oregano
Salt & pepper to taste
1/2 cup olive oil
1/4 to 1 cup Chicken Broth
6 lemon wedges (garnish)
6 sprigs fresh Italian parsley (garnish)
1 cup grated cheese
butter – 1/4 pat of butter for each clam
white wine – 1/4 teaspoon of white wine for each clam
Place each raw clam onto one half of a clam shell. Place each filled clam shell on a cookie sheet. Add 1/4 teaspoon of white wine onto each clam. Add 1/4 pat of butter onto each clam.
In a separate bowl combine Bread Crumbs, grated cheese, parsley, garlic, oregano, and salt and pepper. Then add olive oil and toss mixture until crumbs are evenly coated. Add the chicken broth and continue to mix until very well blended. The mixture should be quite wet.
Put approximately 1 heaping teaspoon of bread-crumb mixture on each clam. Pat the bread crumb mixture down lightly into each clam.
In order to keep the clams moist while broiling; add another drop of wine and butter to the top of each clam. Pour 1/8 inch cold water into the cookie sheet. Broil for about 7 minutes or until the bread-crumb topping is well browned and crisp.
Place clams on a serving platter. Garnish with fresh lemon wedges and fresh parsley sprigs. Serve & ENJOY!