Recipe of the Week: Baked Clams

[ 2 ] August 14, 2013 |

image002INGREDIENTS

  • ·         4 tablespoon unsalted butter, melted
  • ·         ¼ cup finely chopped onion
  • ·         1 garlic clove, crushed
  • ·         1 egg, slightly beaten
  • ·         ¼ cup seasoned breadcrumbs
  • ·         12 cherrystone clams, chopped, do not discard shells
  • ·         1/8 teaspoon dried oregano
  • ·         1/3 cup seasoned dry bread crumbs

DIRECTIONS

  • ·         Preheat oven to 350?F.
  • ·         Place 2 tablespoons melted butter in a skillet with onion and garlic.
  • ·         Over medium heat, sauté for 3 to 4 minutes, until soft.
  • ·         Remove skillet from heat and add egg, the 1/4 cup bread crumbs, chopped clams and oregano and stir to combine.
  • ·         Divide the mixture among the reserved shells and place shells on a baking pan.
  • ·         In a small bowl combine the remaining 2 tablespoons butter and 1/3 cup bread crumbs and the 2 tablespoons melted butter.
  • ·         Sprinkle buttered bread crumbs on top of clams.
  • ·         Bake clams for 25 minutes, or until golden brown on top.
  • ·         Sprinkle with chopped parsley once baked.

*Recipe courtesy Maria Zoitas, creator of “Maria’s Homemade” line of prepared food sold exclusively at Westside Market NYC.

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Category: Recipes, seafood

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

Comments (2)

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  1. The Duo Dishes says:
    October 1, 2013 at 9:24 pm

    Who says no to seafood covered in buttery, carby goodness? A fool, that’s who! They look great.

  2. Johnna says:
    October 15, 2013 at 1:52 pm

    Haha!! Thanks;-)

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