Credit: TV Week
These hot and crispy baked clams are sure to be a hit at the dinner table
Baked clams may have been a favourite in the 1920s, but they are just as tasty today
This original recipe by Food Network host Corbin Tomaszeski is a spin on classic Clams Casino, served in popular restaurants and supper clubs in the 1920s.
Ingredients
- 12 fresh littleneck clams
- 1 cup dry white wine
- 3 cloves garlic, minced and divided
- 2 sprigs fresh thyme
- 3 Tbsp. olive oil
- 1-1/2 oz. white onion, minced
- 1 oz. Bombay Sapphire gin
- 3/4 cup panko bread crumbs
- 1-1/2 oz. toasted crushed almonds
- 1/2 cup chopped crabmeat
- 2 Tbsp. chopped Italian parsley
- Pinch fresh thyme leaves, chopped
- 1-2 Tbsp. chopped fresh basil
- 3 Tbsp. shredded Parmesan cheese
- Salt and pepper, to taste
- Lemon juice, to taste
Instructions
- Place whole clams in a small saucepan with the wine, two of the garlic cloves and the thyme, plus a pinch of salt and some cracked black pepper.
- Cover pan and cook until clams open (about 5 minutes). Remove from heat and allow to cool.
- Remove clams from shell, reserving shells for later. Chop cooked clams and set aside.
- In a sauté pan, sauté onion and remaining garlic in the olive oil until tender. Deglaze with the gin and reduce by half.
- Add breadcrumbs and almonds; continue to cook for 2 minutes.
- Remove from heat and add clams, crabmeat, fresh herbs and Parmesan. Season with salt, pepper and lemon juice.
- Fill each reserved shell with the breadcrumb mixture and place on a small baking tray.
- Preheat oven to 375°F and bake clams for 5 minutes or until hot and crispy.
- Remove from oven and garnish with chopped fresh Italian parsley.
Serve hot. Makes 1 dozen clams.
Recipe courtesy Caren McSherry from the Gourmet Warehouse .
Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.