Recipe courtesy of
Total:
27 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 12 top neck clams
  • 1 cup plain dried bread crumbs
  • 1/4 cup chopped fresh parsley leaves
  • 1 tablespoon finely chopped garlic
  • 1/2 cup olive oil

Directions

Preheat the oven to 350 degrees F.

Scrub the clams under cold running water.

Pry them open and rinse out any sand or grit.

Gently separate the top and bottom shells, loosening and allowing the clam to divide, with some remaining on the top shell and some remaining on the bottom shell.

Use a knife to loosen the clam in the shell, removing any sand or grit that may have been under the clam. All of the clams may not divide evenly between the top and bottom shell. Cut these clams into small pieces and distribute among the other shells. You should have at least 16 clamshell halves to fill and bake. Arrange the clam-filled shells on a baking sheet and set aside.

In a small bowl, toss together the bread crumbs, parsley, and garlic. Use a fork to stir the olive oil into this mixture. It should be moist but not oily. Set aside.

Fill each clam with a portion of the topping mixture, spreading it evenly over the clam to the edge of the shell. The filling should be about 1/8-inch thick.

Bake until the topping begins to brown slightly, about 5 minutes. Remove from the oven and adjust oven temperature to broil. Place the clams under the broiler and cook until golden brown, about 2 minutes. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

Christmas Recipes

IDEAS YOU'LL LOVE

Baked Polenta: Polenta al Forno

Recipe courtesy of Mario Batali

Baked Cardoons: Cardi al Forno

Recipe courtesy of Mario Batali

Pasta Al Forno: Oven Baked Pasta

Recipe courtesy of David Rocco

Patate al Forno: Baked Potatoes

Recipe courtesy of David Rocco

Cannelloni al Forno (Baked Pasta Tubes, Casalinga Style)

Recipe courtesy of Mario Batali

Baked Stuffed Squid: Calamari Ripieni al Forno

Recipe courtesy of Nina Groppo

Vongole al Cartoccio: Clams Cooked in Foil

Recipe courtesy of David Rocco

Clams on the Half Shell with Fresh Mayonnaise

Recipe courtesy of Alton Brown

Oven-Baked Penne with Eggplant: Penne al Forno con Melanzane

Recipe courtesy of Mario Batali

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Unique Sweets

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here