Baked Clams

with Garlic Butter

seafood

Print Recipe

Ingredients

36 littleneck clams

¼ pound butter, softened

2 tablespoons coarsely chopped garlic

3 tablespoons coarsely chopped green onion, including tops

½ cup coarsely chopped fresh parsley

¼ cup dry white wine

¼ cup fresh breadcrumbs

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

4 tablespoons freshly grated Parmesan cheese

Rock salt

Directions

Preheat the oven to 450 degrees.
Scrub clams thoroughly with a stiff brush under cold, running water. Open clams and discard top shell.
Combine butter, garlic, green onion, parsley, wine, crumbs, salt, pepper and half the Parmesan. Blend until smooth.
Place clams on the half shell in a bed of rock salt in a cooking pan. Spoon butter mixture evenly over clams. Sprinkle with remaining Parmesan and bake until clams are done and cheese is melted, about 6 to 8 minutes.

SEA FACT The shells of the hard clam, Mercenaria mercenaria, were ground up and used by Algonquin tribes to make beaded necklaces used as wampum. Look for the violet-purple interior portion of the shell the next time you’re at the beach!

Recipe Courtesy Of

Mariner’s Menu