I absolutely adore shellfish, and particularly clams. These baked clams are topped with a spicy, garlicky and buttery breadcrumb mixture that perfectly compliments the sweetness of the clam.
This makes for a great appetizer while entertaining. During the warmer months, you can cook these in the grill just like you would the oven.
Ingredients
- 1 dozen fresh clams (little necks preferred)
- 1/2 cup panko breadcrumbs
- 4 tbsp of butter
- 1 small clove of garlic, finely grated
- 1-2 tbsp of crushed Calabrian chili peppers, depending on your spice preference (the brand that I use is Tutto Calabria)
- 1/4 cup of dry white wine
- 2 tbsp of chopped fresh parsley
- lemon wedges for serving
Instructions
Preheat your oven to 450 degrees.
Shuck your clams and leave them on the half shell. You can also request that your fish monger do this step for you. Keep chilled until you’ve prepared you’r breadcrumbs.
Heat 2 tbsp of butter over medium high heat in a pan. Once its melted, add your Calabrian chilis and your garlic and mix. Once fully incorporated, add the breadcrumbs and a pinch of salt and toss to combine. Toast the breadcrumbs for about 5 minutes then set aside. Once the breadcrumbs have slightly cooled, toss in the fresh chopped parsley.
Arrange your clams on the half shell in a cast iron skillet or an oven safe pan with at least 1 inch tall sides. Carefully pour the wine into the bottom of the skillet. Cube the remaining butter into small pieces and place one on top of each clam. Spoon the breadcrumb mixture on top of each clam as well.
Place your cast iron skillet in the oven and roast at 450 for 10-15 minutes or until the clams are cooked through but still tender. Serve with a squeeze of fresh lemon juice and enjoy!
