Baked Clams
Photography by Ben Lochard
In The Kitchen With… January/February 2022
Ingredients
3 6.5-ounce cans minced clams
1 cup grated Romano cheese
1 cup grated mozzarella cheese
2 eggs
1 cup dried bread crumbs
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley flakes
1 tablespoon garlic powder
Salt and black pepper to taste
15–30 clean empty clam shells
Butter (1 small square per clam shell)
Instructions
- Preheat oven to 350°F. Drain the clams, reserving the clam juice in a separate dish.
- Combine drained clams and all other ingredients except butter. Gradually add reserved clam juice until the mixture has a texture like cookie dough. Scoop mixture into clam shells. (Our family saves the clam shells from one year to the next, storing them in a large plastic storage bag.)
- Place 1 small pat of butter (about the size of a quarter) on each filled clam shell and bake 10 to 12 minutes. Makes about 30 small filled shells or 15 to 20 large filled shells.
Recipe courtesy Sophia & Jesse Macro
