Baked Clams Alla Reggiano Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes. Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano. Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet. Drizzle butter over each ramekin.
• Bake in preheated oven for 15 minutes.

Steps:

• Bring a saucepan of water to a boil. Add clams, and boil until all of the clams are open, about 5 minutes. Drain, and remove the empty half of the shell from each one. Place the full halves onto a baking sheet.
• Preheat the oven to 350 degrees F (175 degrees C). Place the crackers, garlic powder, and parsley into a large resealable bag. Crush until fine, and mash to mix. Melt butter in a skillet over medium heat. Add the cracker crumb mixture, and cook until golden brown, stirring constantly. Spoon onto the clams in the shells.
• Bake for 10 to 15 minutes in the preheated oven, until browned and topping is crispy. Serve with lemon and hot pepper sauce.

Steps:

• Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine.
• Coarsely chop the clams and combine with the lemon juice in a separate bowl.
• Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide chopped clams between them.
• Top with the bread crumb mixture and drizzle with the butter.
• Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes.
• Garnish with lemon wedges.

Steps:

• Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
• Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
• Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
• Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
• Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
• Serve with lemon wedges.

Steps:

• Preheat oven to 350 degrees F.
• Place clams in a bucket of cold water with cornmeal and salt. Set aside.
• Place bread crumbs, Parmesan, lemon juice, zest, garlic, pesto, parsley, and olive oil in a bowl. Mix all of the ingredients together with half of the clarified butter. Mix together until moist but not too wet. Use additional butter only if needed.
• Open each clam and place mixture on top. Place in oven and bake for 12 minutes, or until golden brown.

Steps:

• Preheat the oven to 350 degrees F.
• Scrub the clams under cold running water.
• Pry them open and rinse out any sand or grit.
• Gently separate the top and bottom shells, loosening and allowing the clam to divide, with some remaining on the top shell and some remaining on the bottom shell.
• Use a knife to loosen the clam in the shell, removing any sand or grit that may have been under the clam. All of the clams may not divide evenly between the top and bottom shell. Cut these clams into small pieces and distribute among the other shells. You should have at least 16 clamshell halves to fill and bake. Arrange the clam-filled shells on a baking sheet and set aside.
• In a small bowl, toss together the bread crumbs, parsley, and garlic. Use a fork to stir the olive oil into this mixture. It should be moist but not oily. Set aside.
• Fill each clam with a portion of the topping mixture, spreading it evenly over the clam to the edge of the shell. The filling should be about 1/8-inch thick.
• Bake until the topping begins to brown slightly, about 5 minutes. Remove from the oven and adjust oven temperature to broil. Place the clams under the broiler and cook until golden brown, about 2 minutes. Serve immediately.

Steps:

• Preheat oven to 400 degrees F.
• In a medium saute pan, saute ham, onion, and tomato. Add tomato sauce and mustard. Cook for 5 minutes. In a food processor, puree ham mixture.
• Cover the clams with the ham spread and bake for 8 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Cook the clams: Heat a large skillet over high heat. Rinse the clams one final time to make sure they are free of any grit. Add 1 tablespoon of the butter to the skillet, add the clams and vermouth and cook, shaking the skillet slightly, until the clams open. Remove and cool. Reserve any cooking liquid.
• Make the breadcrumb mix: Place the remaining 10 tablespoons butter in the bowl of a food processor, add the garlic, scallions and lemon zest and juice and pulse to blend. Transfer the mixture to a bowl and season with salt and pepper. Mix in the breadcrumbs.
• Prepare and bake the clams: Detach each clam from its shell and put the meat back in the shell. Mix the reserved cooking liquid from the clams (if any) with the cream. Pour a touch of the cream mixture on top of each clam and immediately mold some of the breadcrumb mixture into each of the shells so the clam body is covered. Arrange them in a single layer on a baking sheet. Bake until hot, 10 to 12 minutes. Remove from the oven and preheat the broiler.
• Broil the clams for 1 minute, watching them constantly so they don't burn. Remove them from the oven. Squirt with lemon juice. Top each clam with some parsley. Serve immediately.

Steps:

• Preheat oven to 425 degrees F.
• Coarsely chop shucked clams, and put in a large bowl. Add the bread crumbs, bell pepper, parsley, oregano, and salt. Drizzle with 2 tablespoons olive oil, and toss with a fork to combine.
• Stuff the reserved clamshells with the filling, and place on a rimmed baking sheet. Drizzle each clam with a little of the reserved clam juice, pouring any extra juice, along with the white wine, into the bottom of the pan. Drizzle the clams with 3 tablespoons olive oil, and drizzle the remaining tablespoon oil in the bottom of the pan with the juice and wine.
• Bake until clams are lightly browned and crusty, about 15 to 20 minutes. To serve, set clams on plates with remaining sauce and a squeeze of fresh lemon juice for each.
• notes
• Another option-one I like very much-is not to chop the clams.
• Shuck the clams, and leave each whole clam in a half-shell. Toss all the other ingredients separately, then cover the clams with a light coating of the mixture. Pat lightly, and continue as per recipe.

Steps:

• Let the oil and garlic steep in a small bowl 30 minutes to 2 hours.
• Preheat oven to 475° F. Shuck the clams as described on page 7, reserving the clam juice. Strain the juice through cheesecloth or a very fine sieve into a 13 × 11-inch baking dish. Add the white wine, 1 1/2 tablespoons of the parsley, the butter, and half of the crushed red pepper.
• In a deep bowl, toss the bread crumbs, grated cheese, tomatoes, 3 tablespoons of the garlic-infused oil, the remaining 1 1/2 tablespoons chopped parsley, the oregano, and the remaining 1/4 teaspoon crushed red pepper until thoroughly blended.
• Top each clam with about 1 1/2 tablespoons of the bread-crumb topping, packing it down tight. Set clams in the prepared baking pan and drizzle the remaining infused oil over them. Bake until the pan juices are bubbling and the bread crumbs are golden brown, 12 to 15 minutes. Transfer the clams to a warm platter or divide among serving plates.
• To keep the bread-crumb topping crunchy, spoon the sauce from the baking dish onto the plates-not over the clams. Serve immediately, garnished with the lemon slices.

Steps:

• A Neopolitan custom is to let the clams soak in very cold water with a tsp of salt and the juice of one lemon for about 1/2 hour.
• This will remove any sand or grit in the clams.
• This step is optional, but I do suggest that you at least scrub the outer shells of the littlenecks quite well with a vegetable brush.
• Bring a large stockpot of water to a boil for the linguini.
• In another pan, heat olive oil over medium high heat.
• Add shallots and crushed red pepper and sauté until shallots are softened.
• Add chopped garlic and anchovies, and saute until anchovies begin to melt into the olive oil, careful not to let garlic get too dark.
• Carefully add chopped tomatoes with their liquid.
• Stir to combine, and add dried basil and oregano.
• Cover, reduce heat to low, and simmer sauce until ready to cook clams and linguini.
• Add little neck clams to the simmering tomato sauce, stir to coat well, and cover.
• While clams begin to steam in sauce, generously salt the boiling pasta water, add linguini, and cook until al dente, (about 7 minutes).
• As clams begin to open, I remove them to a large bowl and cover, until pasta and remaining clams are cooked.
• Drain pasta, and transfer to a serving bowl.
• Top with tomato sauce and toss with chopped fresh basil.
• Finally, add cooked clams over top the pasta, still in their shells.

Steps:

• Heat broiler. Place rack in lowest setting, or about 12 inches from heat.
• Combine bread crumbs, parsley, garlic, oregano and salt and pepper. Add olive oil, and toss until crumbs are evenly coated. Stir in broth, mixing to blend. Mixture will be quite damp.
• Put a rounded teaspoon of the crumb mixture on each clam, smoothing the top. Arrange clams on baking sheet with sides, and pour in about 1/8 inch water. Broil until topping is lightly browned, about 7 minutes. Serve with lemon wedges.

Steps:

• Bring 1 cup water to a boil in a 4-quart heavy pot, then add clams and cook, covered, stirring occasionally, until clams just open, 4 to 8 minutes, checking frequently after 4 minutes. (Discard any clams that haven't opened after 8 minutes.) Transfer clams as they open with a slotted spoon to a bowl and discard cooking water.
• Preheat broiler.
• Shuck clams and reserve 24 half shells. Scrub reserved shells inside and out, then dry.
• Return clams to shells and arrange in a shallow (1-inch-deep) baking pan.
• Divide stuffing and cheese among clams and top each with a piece of bacon and a drop of Worcestershire sauce.
• Broil clams 5 to 6 inches from heat until bacon is cooked and stuffing is golden brown, 2 to 3 minutes. Serve immediately.

Steps:

• Drain clams and reserve 3 tablespoons broth.
• Heat olive oil in a small frying pan. Sauté onion, parsley, oregano, and the 1/4 cup cracker crumbs for 2 minutes, or until onion is golden. Remove from heat and mix with clams, the 3 tablespoons clam broth, and garlic salt. Spoon into a dozen clam shells or aluminum shells.
• Sprinkle lightly with a mixture made of 2 tablespoons Parmesan cheese and 2 tablespoons cracker crumbs.
• On a baking sheet, bake in a 375°F oven for 25 minutes, or until crusty on top.