LISA'S BEST BAKED CLAMS
This recipe for homemade breaded baked clams is simple but delicious. A great looking appetizer for parties.
Provided by McGee4782
Categories Appetizers and Snacks Seafood
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Bake for 10 to 15 minutes in the preheated oven, until browned and topping is crispy. Serve with lemon and hot pepper sauce.
Nutrition Facts : Calories 179.7 calories, Carbohydrate 7.6 g, Cholesterol 42.2 mg, Fat 16.1 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 9.9 g, Sodium 163.7 mg, Sugar 1.1 g
BAKED CLAMS
I haven't tried this yet, but this is VERY similar to a recipe I used on my honeymoon to prepare fresh clams. Now, living in Indiana, I'll have to find some alternative to fresh. :-(
Provided by spatchcock
Categories Savory
Time 14m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine.
- Coarsely chop the clams and combine with the lemon juice in a separate bowl.
- Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide chopped clams between them.
- Top with the bread crumb mixture and drizzle with the butter.
- Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes.
- Garnish with lemon wedges.
Nutrition Facts : Calories 399.8, Fat 25.7, SaturatedFat 10.3, Cholesterol 60.3, Sodium 884, Carbohydrate 23.9, Fiber 1.4, Sugar 2, Protein 18.2
SUSAN'S FAMOUS BAKED CLAMS!
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!
Provided by RedVinoGirl
Categories High Protein
Time 29m
Yield 3 clams, 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- WONDERFUL!
Nutrition Facts : Calories 419.3, Fat 17.1, SaturatedFat 5.8, Cholesterol 79, Sodium 680.6, Carbohydrate 29.8, Fiber 2, Sugar 3, Protein 35.7
BAKED CLAMS
Steps:
- Preheat oven to 350 degrees F.
- Place clams in a bucket of cold water with cornmeal and salt. Set aside.
- Place bread crumbs, Parmesan, lemon juice, zest, garlic, pesto, parsley, and olive oil in a bowl. Mix all of the ingredients together with half of the clarified butter. Mix together until moist but not too wet. Use additional butter only if needed.
- Open each clam and place mixture on top. Place in oven and bake for 12 minutes, or until golden brown.
BAKED CLAMS OREGANATE
Provided by Florence Fabricant
Categories dinner, easy, lunch, quick, appetizer, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat broiler. Place rack in lowest setting, or about 12 inches from heat.
- Combine bread crumbs, parsley, garlic, oregano and salt and pepper. Add olive oil, and toss until crumbs are evenly coated. Stir in broth, mixing to blend. Mixture will be quite damp.
- Put a rounded teaspoon of the crumb mixture on each clam, smoothing the top. Arrange clams on baking sheet with sides, and pour in about 1/8 inch water. Broil until topping is lightly browned, about 7 minutes. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 1 gram, Sodium 569 milligrams, Sugar 2 grams, TransFat 0 grams
CHOPPED BAKED CLAMS
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.
Provided by WAYNE14
Categories Appetizers and Snacks Seafood
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 16 g, Cholesterol 87.1 mg, Fat 11.9 g, Fiber 1.4 g, Protein 15.6 g, SaturatedFat 4.7 g, Sodium 208.6 mg, Sugar 2.1 g
FRESH BAKED CLAMS
I love clams! These sound good since you steam them first and them remove them from the shell, make a topping and put them back into the shell with the butter/garlic/crumb topping and broil. I love when the clam is left whole and not chopped (they stay juicy) but it is a personal preference and you could chop them, especially if you can't get fresh small clams.
Provided by Oolala
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
- Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
- Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
- Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
- Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 449.2, Fat 25.9, SaturatedFat 15.2, Cholesterol 113.2, Sodium 1407.7, Carbohydrate 25, Fiber 1.9, Sugar 2.1, Protein 29.1
More about "susans famous baked clams recipes"
BEST BAKED STUFFED CLAMS RECIPE EVER - EVER AFTER IN …
From everafterinthewoods.com
BAKED CLAMS OREGANATA - LIDIA
From lidiasitaly.com
PERFECT BAKED STUFFED CLAMS - PROUD ITALIAN COOK
From prouditaliancook.com
BEST BAKED CLAMS YOU'LL EVER HAVE - RECIPES FOR SHELLFISH
From kitchendesigns.com
Estimated Reading Time 2 mins
BAKED CLAMS STUFFED OREGANATA - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
TOP 20 BEST BEST BAKED CLAMS RECIPE REVIEWS & COMPARISON
From muranorthhills.com
10 BEST BAKED CLAMS WITH CHEESE RECIPES | YUMMLY
From yummly.com
BAKED CLAM RECIPE USING CANNED CLAMS RECIPES
From stevehacks.com
ELEGANT BAKED CLAMS CASINO RECIPE - TASTINGTABLE.COM
From tastingtable.com
SUSANS FAMOUS BAKED CLAMS RECIPES
From tfrecipes.com
16 OF OUR FAVORITE CLAM RECIPES | TASTE OF HOME
From tasteofhome.com
WORLD BEST SEA FOOD RECIPES: SUSAN'S FAMOUS BAKED CLAMS!
From fishofsea.blogspot.com
SPANISH-STYLE BAKED STUFFED CLAMS WHOLE30 - THE FEEDFEED
From thefeedfeed.com
You'll also love