Best Baked Clams Italian Style Recipes
BAKED CLAMS WITH ITALIAN-STYLE BREADCRUMBS AND HORSERADISH
This recipe for delicious baked clams with Italian-style breadcrumbs and horseradish can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat broiler. Evenly place clams in their half shells on a baking sheet; drizzle with olive oil and set aside.
- In a small bowl, combine horseradish and breadcrumbs; sprinkle over clams and lightly pat down to adhere. Squeeze the juice from 1 of the lemon halves over clams; drizzle with olive oil.
- Place clams under broiler, and cook until breadcrumbs are light golden and bubbly, about 6 minutes, drizzling clams with reserved clam juice halfway through cooking.
- Transfer clams to a serving plate, season with salt and pepper. Cut remaining lemon half into 4 wedges. Serve clams immediately with lemon wedges.
BAKED CLAMS ITALIAN STYLE
Steps:
- 1. In a large glass measuring cup, melt butter with garlic and shallots for 1 minute in microwave. This will soften the garlic and shallots. Add bay leaf, olive oil, tabasco and worcestershire sauces, pepper, lemon zest and juice and parsley. Stir to combine.
- 2. Lay the shells on a baking pan lined with a silicone mat or foil.
- 3. Add 1 heaping tablespoon of clams to each shell and some juice. Next add to the clams a tablespoon of the butter mixture and be sure to include a bit of garlic and shallots to each shell. Last cover the clam/butter in each shell with a scant tablespoon of breadcrumbs.
- 4. Bake at 400*F for 25 to 30 minutes or until bubbly and golden.
- 5. Serve immediately.
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