Simmering Sundays: How to make "Baked Clams"

Last night we received an interesting submission, a "How to make Baked Clams" recipe.

This is a first for Socially Arkward so without further ado we introduce to you Simmering Sundays, our newest weekly segment.

Baked Clams

 

 

Ingredients:

3 to 4 dozen littleneck, middleneck, or top neck clams, scrubbed

1 cup Italian-style seasoned bread crumbs

1/4 cup grated Parmesan or Pecorino Romano cheese

3 tablespoons olive oil plus more for drizzling

3 Dorot frozen garlic cubes or three garlic cloves, finely chopped

1 tablespoon finely chopped fresh parsley

Lemon wedges for serving

 

Cooking Instructions:

1. Line a baking sheet with heavy-duty aluminum foil. Preheat the broiler.

2. Suck the clams over a bowl to catch any clam juice, leaving clams in bottom of shells but loosening for easy eating. Discard tops of shell. Strain and reserve 1/4 cup clam juice.

3. Combine bread crumbs, cheese, 3 tablespoons olive oil, garlic, parsley and reserved 1/4 cup clam juice. Mixture will be slightly wet but not lumpy.

4. Spoon and press mixture on top of clams, covering the whole shell. Place on prepared baking sheet. Baste clams with any liquid that drips onto pan during preparation. Drizzle clams with olive oil.

5. Broil, close to heat, until clams are golden brown, 8 to 10 minutes, checking frequently after 4 minutes to make sure they're not burning and remove them from the oven as they're done.

6. Transfer to a platter and serve immediately with lemon wedges. Makes 4 to 6 servings.

 

 

 

And there you have it ladies and gentlemen, Baked Clams. Please feel free to leave feedback on whether or not you liked this recipe. Also keep the Simmering Sundays submissions coming!

 

 

Big shoutout to Karen J. of Edison, NJ for this recipe!

 

 

 

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