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How To Make The Greatest Baked Clams

That's amoré.

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Baked clams are a thing you typically only have at your favorite Italian restaurant. But did you know they are REALLY easy to make at home? Like, in your own kitchen? WITH YOUR OWN HANDS.

IT'S TRUE. And they will be infinitely better than anything you get a that ol' red sauce joint.

First things, first: THE CLAMS.

Make sure you are buying litteneck clams, which are a medium (and very popular) type. Any larger and they will be too tough to eat.


1. Put the clams in a large bowl and cover them with 2 inches of *cold* water. Let them sit for 1 hour to make sure they are really grit and sand-free. (Most clams are already cleaned, so this is just insurance.)

Lauren Zaser / Via BuzzFeed

You'll want to pop them in the refrigerator while you wait.


13. Let the clams cool a few minutes, then just twist off the top shell (this is very easy, just literally twist it off). Place the clams on a rimmed baking sheet.

You can save the top shells for arts and crafts, or just toss 'em.


Baked Clams with Garlicky Breadcrumbs

By Alison Roman

Serves 8

2 dozen littleneck clams

1 cup dried unseasoned breadcrumbs

1 stick (½ cup) unsalted butter, melted

¼ cup finely chopped parsley (from about 1/2 bunch)

3 garlic cloves, finely chopped

Kosher salt and pepper

Lemon, for serving

Place the clams in a bowl of water (this will help purge them of any additional sand or grit) and refrigerate for 1 hour.

Preheat the oven to broil.

Combine the breadcrumbs, butter, parsley, and garlic in a small bowl; season with salt and pepper and set aside.

Place the clams on a rimmed baking sheet or a 9x13 baking dish and place under the broiler until they start to pop open, 8-10 minutes. Once they've popped open, remove from the oven and let cool a minute or two. Using your hands, twist off the the top shell of each clam (this part is kinda fun) and discard. Pack a bit of the breadcrumb mixture over each clam, making sure each clam is pretty covered in breadcrumbs.

Place clams back on the tray and return to the broiler until the top is all browned and crispy, 8-10 minutes. Serve with lemon for squeezing over.