Connect with H&H

Baked Littleneck Clams Recipe

House Home Photo Baked Littleneck Clams Recipe

A rich seafood starter.

Yield: 
6 servings
Ingredients: 

30 (5 lb.) littleneck clams (about 1-1/2" diameter each)
1 cup dry white wine
2/3 cup whipping cream
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
4 tbsp bead crumbs
White pepper to taste
Dash of Tabasco sauce (optional)

Instructions: 

Step 1: Rinse clams under cold water. Place in large pot with white wine. Steam 10 minutes until clams open. Reserve steaming liquid.

Step 2: Remove clams from pot and discard top shells. Set aside.

Step 3: Crumple pieces of foil to line baking sheet (the crumpled foil prevents clams from tilting while baking). Place clams in shells on foil. Set aside. 

Step 4: Transfer steaming liquid to small saucepan, leaving behind any grit. Add whipping cream and garlic. Reduce by half. If too salty, add a little more cream. Stir in parsley, white pepper and Tabasco, if using. Spoon sauce onto clams in shells. Sprinkle with bread crumbs. Clams can be cooked immediately or refrigerated overnight. 

Step 5: To cook, set under broiler until sauce is bubbly and breadcrumbs are golden.

Photographer: 

Rob Fiocca

Comment Guidelines

We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Flag as inappropriate.” Thank you.

OK