Cooking Index - Cooking Recipes & IdeasGarlic Baked Clams Recipe - Cooking Index

Garlic Baked Clams

Type: Fish, Shellfish
Serves: 4 people

Recipe Ingredients

24   Littleneck clams (or Long Island oysters)
1   Chicken bouillon cube
1 tablespoon 15mlGrated Parmesan cheese
4 tablespoons 60mlLight olive oil
1/2 cup 73g / 2.6ozBread crumbs
2   Bacon
6   Garlic cloves - chopped
1/8 cup 29mlDry white wine
1/3 cup 78mlClam juice
  Paprika - to taste
  Lemon wedges - for garnish

Recipe Instructions

Shuck the little neck clams, reserve clam juice and leave clams "on the half shell", (if unfamiliar with opening clams, ask your fish market for assistance. Be sure to have them save the clam juice for you.)

Place clams on a broiler pan. Dissolve the chicken bullion cube in 1 cup of hot water and set aside.

Cut bacon into small pieces and brown in a frying pan, drain fat. Add olive oil and chopped garlic to bacon, cook for 2 more minutes. Add white wine, Parmesan cheese, clam juice and bread crumbs. Stir until mixed. Slowly stir in enough chicken broth to thoroughly moisten the mixture making an almost soupy consistency.

Place a teaspoonful of the mixture onto opened clams (distribute any leftover mixture on top of the clams) and sprinkle with paprika. Place under broiler 5 minutes or until nicely browned. Remove and serve with lemon wedges as garnish.

This recipe yields 4 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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