Garlicky Baked Clams
These easy baked clams have a garlicky breadcrumb topping that's a snap to pull together at the last minute.
- Serves: 6 persons
- 2dozen Littleneck or Manila clams
- 1to 2 cloves garlic (minced)
- 2to 3 tablespoon flat-leaf parsley leaves
- ⅓cup fresh breadcrumbs
- ⅛teaspoon red chile flakes
- 1tablespoon extra virgin olive oil
Step 1Gather the ingredients.
Step 2Preheat an oven to 400 F. If you haven't had the clams shucked, shuck them yourself: insert a blunt knife or screwdriver into the hinge or otherwise between the shells, twist it to break open the shells, remove the top shell, and repeat with remaining clams.
Step 3Set the shucked clams on the half-shell (be sure to scrape off any clam meat that clings to the other side of the shell into the side you're cooking—you want all that meat!) on a baking sheet or in a baking dish.
Step 4Peel the garlic and mince it until it forms almost a paste. Mince the parsley leaves as well.
Step 5In a small bowl, combine the bread crumbs, garlic, and chile flakes. Mix to combine thoroughly. Drizzle the mixture with the olive oil and combine again. Distribute the stuffing evenly on the clams.
Step 6Bake until the clams are heated through and the breadcrumb topping is browned, 10 to 12 minutes—10 for slightly softer clams, 12 for those who like their cooked seafood really cooked. Serve the clams right away.