Baked Clams from Arthur Avenue

Just six ingredients come together to make these baked clams–little nuggets of the sea. And where better for an Italian-American classic to come from than Arthur Avenue, the acclaimed street in the Bronx.

6 baked clams on a black platter

Umberto Ianniello is proprietor of the renowned Umberto’s Clam House in Manhattan’s Little Italy, and in 2004 he plans to open an outpost on Arthur Avenue. The Clam House celebrates the recipes and sauces brought to this country by Ianniello’s mother, who hailed from Naples. This recipe is a favorite. “Three generations of our family have been using this same baked clam recipe, unchanged for all these years.”–Ann Volkwein

Baked Clams from Arthur Avenue

6 baked clams on a black platter
Just six ingredients–clams and liquor, bread crumbs, Parmesan cheese, parsley, and olive oil–come together to make these baked clams. Little nuggets of the sea. And where better for an Italian-American classic to come from than Arthur Avenue, the acclaimed street in the Bronx.
Ann Volkwein

Prep 15 mins
Cook 10 mins
Total 25 mins
Appetizer
New England
2 servings
172 kcal
5 from 1 vote
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Ingredients 

  • 12 littleneck clams
  • 1/2 cup toasted bread crumbs
  • 1 tablespoon chopped Italian parsley
  • 1 1/2 teaspoons grated Parmesan cheese
  • 2 teaspoons olive oil
  • 2 teaspoons clam juice

Directions
 

  • Preheat the broiler.
  • Open the clams so that they are on the half shell, and set them aside.
  • Mix together the bread crumbs, parsley, Parmesan cheese, olive, oil, and clam juice into a semi-dry paste.
  • Spoon and pat the breadcrumb mixture onto each clam. Place them in a broiler pan and put them under the broiler for 5 to 8 minutes or until the breadcrumbs are browned on top.
Print RecipeBuy the The Arthur Avenue Cookbook cookbook

Want it? Click it.

Show Nutrition

Serving: 1portionCalories: 172kcal (9%)Carbohydrates: 21g (7%)Protein: 7g (14%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 7mg (2%)Sodium: 349mg (15%)Potassium: 79mg (2%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 246IU (5%)Vitamin C: 3mg (4%)Calcium: 99mg (10%)Iron: 2mg (11%)

Recipe Testers’ Reviews

The dish was easy to assemble and ready very quickly. The combination of flavours doesn’t overpower the clams, and the time they spend under the broiler doesn’t overcook the meat.

Originally published April 15, 2004

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