Perfect Baked Clams

Baked Clams from Big Girls Small Kitchen

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Once, my mother and I went on a clam trip of coastal Connecticut. Clam country. We were driving back to New york city from New London, where my older sister Jill went to university. We kept stopping at little dining establishments and inns for treats. And we prevented purchasing clams: baked, fried, steamed, stuffed, Casino. I’m at my happiest when eating clams.

In baked clams and clams Gambling establishment, which are relatively comparable other than for the chopping of the clams in the former and the necessity of including bacon in the latter, the Italian-American method with flavors truly shines. As you grab your ninth clam, it begins to make good sense why one would take the difficulty to pack clamshells with buttery breadcrumbs and why sometimes including grated Parmesan to a fish-based dish is a legitimate step.

Since there was no reason to delegate my clam indulgence to some seaside Connecticut of the past, I recently ventured to the fish company to buy clams and set to work steaming, slicing, stuffing, and baking. It’s truly not all that much work. The clams have the same balance of briny and rich that I enjoy in these Cod Cakes with Old Bay.

They are worth the little additional effort and are an absurd wonderful, slightly retro first course to serve to pals throughout one of the period’s last barbecues. Or to pack your face with as you reminisce about high school roadway trips with your mom. In either case.

**Recipe***

Perfect Baked Clams
Makes 24 clam halves, serves 6 to 8 as an appetizer

When I was testing these, we each consumed 8 to 10 clam halves, plus a salad, as our supper. Highly advise!

Ingredients
12 Littleneck clams, kept in a bowl of water with a tablespoon of cornmeal stirred in
1/4 cup white wine (optional)
1 onion, chopped (about 1 cup)
3 tbsps olive oil
3 cloves garlic, chopped
1 tsps salt
1 tbsp butter, melted
1/2 cup chopped parsley
juice from half a lemon
3 tbsps grated Parmesan

Preheat oven to 400°F.

Place the clams in a medium Dutch oven or other heavy pot with a lid. Include the wine and 1/2 cup water and location the pot over medium heat with the lid on. After 2 minutes, start inspecting to see if clams have opened and get rid of any that have, reserving the food preparation liquid in the pot. When all clams are cooked, eliminate the meat from the shells, and dice each clam into 6 pieces, including the pieces to a little bowl. Clean off the shells and break them apart so that you’ve two half shells from each clam.

Meanwhile, prepare the onion in a medium frying pan in 2 tbsps olive oil for about 10 minutes, till translucent. Season with the 1 teaspoon salt.

Place the breadcrumbs in a bowl. Include about 1/4 cup of the clam cooking fluid, the continuing to be olive oil, and the melted butter. Toss to moisten the crumbs. Add the onions, clams, parsley, lemon juice, and Parmesan to the breadcrumbs.

Arrange the clams on a baking sheet. Divide the filling mixture amongst the shells, pressing it in so it remains. Bake for 10 to 12 minutes, until the filling is heated up with and crisp on top. Serve the clams instantly.