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Crumb-Topped Clams

Total Time

Prep: 35 min. Broil: 10 min.

Makes

2 dozen

In my family, it wouldn't be Christmas Eve without baked clams. They're easy to make and always a hit. —Annmarie Lucente, Monroe, New York
Crumb-Topped Clams Recipe photo by Taste of Home

Ingredients

  • 2 pounds kosher salt
  • 2 dozen fresh littleneck clams
  • 1/2 cup dry bread crumbs
  • 1/4 cup chicken broth
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • Dash pepper
  • 1 tablespoon panko bread crumbs
  • Lemon wedges

Directions

  1. Spread salt onto a cast-iron 15x10x1-in. baking pan or other ovenproof metal serving plater. Shuck clams, leaving clams and juices in bottom shells. Arrange in prepared platter; divide juices among shells.
  2. In a small bowl, mix dry bread crumbs, chicken broth, parsley, oil, garlic, oregano and pepper; spoon over clams. Sprinkle with panko bread crumbs.
  3. Broil 4-6 in. from heat until clams are firm and crumb mixture is crisp and golden brown, 6-8 minutes. Serve immediately with lemon wedges.

Nutrition Facts

1 clam: 31 calories, 1g fat (0 saturated fat), 5mg cholesterol, 35mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.

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