Baked Clams

Post image for Baked Clams

by Michael on March 3, 2013 · 0 comments

in Appetizers,Recipes,Seafood

Sorry Mom, but I kind of changed the recipe. But only a lot. While I love my Mom’s baked clams, over the years I have fiddled with it into the recipe below.

They are much lighter with less bread crumbs. Plus I added bacon and cheese. I know the cheese is a blasphemy, but I needed it. It melts down around the clams and bacon for a delightful crunch around the edges. Oh, and I added a lot of parsley to take the place of the bread crumbs. If you like more clam flavor, just add another  6 ounces of clams.

This is one of those quick pantry dishes. I almost always have everything needed. And, it’s perfect for unannounced drop-ins. You can spread out the dish into 8 dishes rather than 4 for a light savory and crunchy appetizer.

The bowls are made b Mangum Pottery in N.C.. Check them out here.


12 oz  chopped clams (2 cans)
2 slices bacon – chopped
1 cup chopped parsley
1/2 cup shredded cheese. Fontina, asiago, gruyere, … or a mix of mozzarella and parmesan.
3 tablespoons of white wine
1/4 cups diced onion.
3 tablespoons bread crumbs.
1/2 teaspoon black pepper.
1/8 teaspoon red pepper.
Lemon quarters.

4 small baking dishes

Pre heat oven to 350.

Mix all ingredients in a bowl (not the baking dishes).
Fill each dish with equal amounts.
Bake for 30 minutes.
Squeeze lemon over the top and serve

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