Jump to recipe

I freakin’ love seafood.

In all forms. Fish, shellfish, cooked, raw. Anyway you got it, I’ll have it.

But, one of my absolute favorite things in the worlddddd are baked littleneck clams.

I mean breadcrumbs and parmesan and herbs and butter??? Sign me up.

And the best part…they are SO simple and easy to make. Well, except for one part, but don’t worry we’ll get to that together. Come along…

---

First, preheat an oven to 450° and lay out your clams onto a baking sheet. Cook them in the oven just until they begin to open.

Vic Trick: If a clam is already open before you cooked it that means it is dead and you should throw it out. Likewise with if a clam does not open after you’ve cooked it for longer than 5 minutes.

Now, make the filling is as easy as combining a couple ingredients, which we’ll get to. The hard part, is removing the clam from the shell so it slides right out when you eat it.

But, instead of attempting to make an instructional video myself, check out this youtube video which is super helpful.

Once you get the clams separated from the muscle and loose in its half shell, you can mix your filling.

Vic Trick: TASTE YOUR FILLING. If it needs salt…add it! More spicy? Add more pepper flakes. Make sure it’s tasty from the start!

Combine breadcrumbs (I omitted because Keto), parmesan cheese, garlic, oregano, crushed red pepper, olive oil, and lemon juice in bowl until it forms a wet sand consistency. Add some chicken broth if it’s still dry.

Add your filling to the clams and place them on a rimmed baking sheet under the broiler for about 5 minutes.

Vic Trick: Put about 1/3 cup of water into the bottom of the baking sheet. This will keep the clams from drying out and getting too tough.

Remove the clams when the topping looks nice and crispy and enjoy!

Happy Eating!