Baked Clams

Baked Clams

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

  • Quick Glance
  • 15 M
  • 25 M
  • Makes 2 servings
Print RecipeBuy the The Arthur Avenue Cookbook cookbook

Want it? Click it.

Ingredients

Email Grocery List

Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Is required
  • 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

  • 1. Preheat the broiler.
  • 2. Open the clams so that they are on the half shell, and set them aside.
  • 3. Mix together the bread crumbs, parsley, Parmesan cheese, olive, oil, and clam juice into a semi-dry paste.
  • 4. 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.

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.

HUNGRY FOR MORE? CHOW DOWN ON THESE:


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Upload a picture of your dish