Baked Clams with Herb-Seasoned Breadcrumbs
Baked clams are a timeless seafood dish that brings out the natural brininess of fresh Little Neck clams while adding a flavorful, crispy topping. This version, made with homemade herb-seasoned breadcrumbs and a touch of garlic and red pepper flakes, is rich, savory, and perfectly balanced.
A drizzle of clam juice and olive oil keeps them moist and succulent, while a final broil gives them a beautiful golden crust.
Served with a squeeze of lemon and a crisp white wine, this dish is perfect for seafood lovers looking for a simple yet elegant appetizer.
Why You’ll Love This Recipe:
People will love this baked clams recipe because it highlights the natural sweetness of fresh Little Neck clams while adding a rich, flavorful breadcrumb topping.
The combination of garlic, parsley, oregano, and red pepper flakes enhances the taste without overpowering the delicate seafood.
The use of clam juice keeps the stuffing moist, and the final broil creates a beautifully golden, crispy texture.
Served with a squeeze of lemon and a glass of crisp white wine, this dish is a perfect balance of freshness, crunch, and savory goodness—making it a must-try for seafood lovers!
Key Ingredients:
Fresh Little Neck Clams – The star of the dish, offering sweet, briny flavor.
Homemade Breadcrumbs – Absorb the clam juice for a moist yet crispy topping.
Clam Juice – Enhances the stuffing with rich seafood essence.
Garlic, Parsley, and Oregano – Classic seasonings that add depth and freshness.
Red Pepper Flakes (Optional) – A slight kick for those who love a bit of heat.
Olive Oil – Keeps the topping rich and helps achieve a golden-brown finish.
Lemon Wedges – A bright, zesty contrast to the savory clams.
Baked Clams with Herb-Seasoned Breadcrumbs
Ingredients:
12 fresh Little Neck clams (preferably from Great South Bay)
1 cup homemade breadcrumbs
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
2 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
¼ cup clam juice (reserved from shucking)
2 tablespoons olive oil (plus more for drizzling)
Fresh lemon wedges, for serving
Instructions:
1. Preheat the Oven: S
et your oven to 350°F (175°C).
2. Prepare the Clams:
Carefully shuck the Little Neck clams, keeping as much clam juice as possible. Place the shucked clams on a baking tray.
3. Make the Breadcrumb Mixture:
In a bowl, mix the breadcrumbs, parsley, oregano, minced garlic, and red pepper flakes (if using). Add enough clam juice to create a thick, wet paste—like the consistency of wet cement.
4. Top the Clams:
Spoon the breadcrumb mixture onto each clam, flattening it gently. Drizzle a little extra clam juice and olive oil over the top.
5. Bake the Clams:
Place in the oven and bake for 15 minutes.
6. Broil to Perfection:
Remove from the oven, drizzle a bit more clam juice and olive oil, then set the broiler to low and broil for 8 minutes, or until the tops turn light golden brown.
7. Serve & Enjoy:
Squeeze fresh lemon juice over the baked clams and serve immediately with a chilled glass of Pinot Grigio, Albariño, or Sauvignon Blanc.
Notes:
Preserve the Clam Juice – When opening the clams, try to keep as much natural juice as possible to enhance flavor and moisture.
Breadcrumb Consistency Matters – The breadcrumb mixture should be damp, like wet sand or cement, so it stays moist during baking.
Don’t Overcook – Clams can become rubbery if baked too long. Keep an eye on them during the broiling stage to get a golden brown topping without drying them out.
Customize the Seasoning – Feel free to adjust the herbs and spice levels to your preference. Some people enjoy adding Parmesan cheese for extra richness.
Serving Suggestion – Best enjoyed hot with a generous squeeze of lemon and a crisp white wine like Pinot Grigio or Sauvignon Blanc.
Nutrition Information:
SERVING SIZE: 4 clams
Calories: ~150 kcal | Protein: ~10g | Carbohydrates: ~15g | Fat: ~6g | Saturated Fat: ~1g | Cholesterol: ~20mg | Sodium: ~400mg | Fiber: ~1-2g
Frequently Asked Questions:
Can I use canned clams instead of fresh Little Neck clams?
Fresh clams provide the best texture and flavor, but if you must use canned clams, make sure to drain them and reserve the juice.
However, the dish may not have the same briny, fresh taste.
How do I know when the baked clams are done?
The topping should be lightly golden brown, and the clams should be cooked through but still juicy.
Overcooking can make them rubbery, so keep an eye on them during the broiling stage.
Can I prepare the breadcrumb mixture in advance?
Yes! You can mix the breadcrumbs, seasonings, and clam juice a few hours ahead and store them in the refrigerator.
Just spoon them onto the clams right before baking.
What’s the best way to serve baked clams?
Serve them hot with lemon wedges, fresh parsley, and a side of crisp white wine like Pinot Grigio or Sauvignon Blanc.
They pair well with crusty bread to soak up any extra clam juice.
Can I add cheese to the breadcrumb topping?
Yes! Some people like to add grated Parmesan or Pecorino Romano to the mixture for extra richness and flavor.
Just be careful with salt levels, as cheese can be salty.
How do I properly clean fresh Little Neck clams before baking?
Soak the clams in cold water with a bit of salt for about 20–30 minutes to help them release any sand.
Scrub the shells with a brush under running water before opening them.
How do I shuck the clams safely?
Use a clam knife or a sturdy butter knife to gently pry open the shells.
Insert the knife between the shells and twist carefully.
Preserve as much clam juice as possible by working over a bowl.
Why is my breadcrumb mixture too dry or too wet?
The texture should resemble wet sand or cement—moist but not overly runny.
Adjust by adding more clam juice if it’s too dry or more breadcrumbs if it’s too wet.
Can I make these baked clams ahead of time?
You can prep the breadcrumb mixture and clean the clams in advance.
However, it’s best to assemble and bake them right before serving to keep them fresh and juicy.
What’s the best way to prevent baked clams from drying out?
Drizzling additional clam juice and olive oil before baking and broiling keeps them moist.
Avoid overcooking, as clams can become tough and chewy when baked too long.