Prep 15 mins
Cook 14 mins
This is my husband's FAVORITE! We make this with all Italian dinners and it's always a part of our Christmas Eve dinner and any holiday dinners for my family. I grew up in Chicago where most restaurants served baked clams but when I relocated I couldn't find restaurants who served these. I tried many variations until I came up with this! I make this at least twice a week as an appetizer to my meals. It should be served with a squirt of fresh lemon and a few dashes of Tobasco for optimal flavor! Super easy and the leftovers can be reheated nicely! You must have medium or large sized clam shells to stuff these into. I have not made these with fresh clams but imagine they would be great. I save and wash my stock of clam shells to restuff as necessary. Enjoy!
- 1 cup fresh breadcrumb (REAL breadcrumbs! Store bought will be soggy!)
- 3 green onions (sliced thin)
- 2 tablespoons olive oil (extra virgin)
- 1⁄4 cup fresh parsley, chopped
- 6 garlic cloves (minced)
- 1 cup fresh parmesan cheese
- 1 tablespoon crushed red pepper flakes
- 2 lemons, juice of
- 2 (6 ounce) cans minced clams (drained with juice reserved)
- Preheat the oven to 450.
- In a large saute pan, saute' onions, garlic, crushed red peppers and parsley in olive oil until just fragrant. Remove from heat.
- Add bread crumbs, clams, and parmesan to pan. Squirt the juice of 1 lemon into pan and add clam juice until desired consistency. The mixture should be on the dry side. If you use too much liquid it will come out "gummy".
- Spoon into clam shells. Bake for 14 minutes. Should look brown on top.
- Squirt fresh lemon on each clam shell and add Tobasco until desired heat is achieved.