Recipe: Speakeasy Baked Clams

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

1. 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.
2. Cover pan and cook until clams open (about 5 minutes). Remove from heat and allow to cool.
3. Remove clams from shell, reserving shells for later. Chop cooked clams and set aside.
4. In a sauté pan, sauté onion and remaining garlic in the olive oil until tender. Deglaze with the gin and reduce by half.
5. Add breadcrumbs and almonds; continue to cook for 2 minutes.
6. Remove from heat and add clams, crabmeat, fresh herbs and Parmesan. Season with salt, pepper and lemon juice.
7. Fill each reserved shell with the breadcrumb mixture and place on a small baking tray.
8. Preheat oven to 375°F and bake clams for 5 minutes or until hot and crispy.
9. Remove from oven and garnish with chopped fresh Italian parsley.

Serve hot. Makes 1 dozen clams.

Recipe courtesy Caren McSherry from the Gourmet Warehouse
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Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.