Best 8 Peter Lo Cascios Baked Clams Recipes

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Peter Lo Cascio's baked clams is a classic dish that has been enjoyed by countless people over the years. It is a simple yet incredibly flavorful dish that is perfect for any occasion. If you are looking for a great recipe to try, Peter Lo Cascio's baked clams is a must-try.

Here are our top 8 tried and tested recipes!

PETER LO CASCIO'S BAKED CLAMS



Peter Lo Cascio's Baked Clams image

An assortment of herbs, including tarragon, parsley, and chives, gives these simple baked clams from Peter Lo Cascio, a Martha Stewart Center for Living charity winner, their fresh flavor. Serve for a seasonal spring appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 16

24 littleneck clams (about 4 pounds), scrubbed
1 cup plus 3 tablespoons dry white wine or water
1 (10-ounce) package fresh spinach, trimmed
12 tablespoons (1 1/2 sticks) unsalted butter
3 tablespoons thinly sliced shallots
1 clove garlic, minced
1/2 cup finely chopped celery hearts
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh chives
1 cup fresh breadcrumbs
2 tablespoons anise-flavored liqueur
1 large egg yolk
Coarse salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese
Lemon wedges, for serving

Steps:

  • Preheat oven to 425 degrees.
  • Place clams in a 4-quart pot and add 1 cup white wine or water; cover and cook over medium-high heat until clams have opened, about 5 minutes. Remove from heat; let cool.
  • Meanwhile, rinse spinach with cold water; shake to remove excess water but do not pat dry. Place spinach in a medium saucepan; cover and cook over medium heat until spinach is wilted, 8 to 10 minutes. Uncover, stir, and cover again; continue cooking 2 minutes more. Drain and let cool slightly. Squeeze spinach to remove excess moisture; chop and set aside.
  • Remove clams from shells, reserving shells and discarding any clams that remain unopened. Finely chop clams; you should have about 1 1/2 cups. Set aside. Line a fine mesh sieve with cheesecloth and set over a medium bowl; strain clam cooking liquid into bowl and set aside 1/2 cup. Reserve any remaining liquid for another use.
  • Melt 4 tablespoons butter in a large skillet over medium heat. Add shallots, garlic, and celery; cook, stirring, for 5 minutes. Add remaining 3 tablespoons wine and bring to a simmer; cook until liquid is almost evaporated. Add reserved spinach and clams; stir to combine.
  • Cut remaining 8 tablespoons butter into pieces and add to skillet along with parsley, tarragon, chives, breadcrumbs, reserved clam juice, and anise. Add egg yolk and stir to combine; season with salt and pepper. Cook, stirring occasionally, about 3 minutes. Fill reserved clam shells with clam mixture; transfer shells to a baking sheet and sprinkle with cheese. Bake until filling is hot, about 10 minutes. Serve immediately with lemon wedges.

LISA'S BEST BAKED CLAMS



Lisa's Best Baked Clams image

This recipe for homemade breaded baked clams is simple but delicious. A great looking appetizer for parties.

Provided by McGee4782

Categories     Appetizers and Snacks     Seafood

Time 25m

Yield 6

Number Of Ingredients 7

6 large clams in shells
12 unsalted soda crackers, crushed
3 tablespoons garlic powder
2 tablespoons parsley
½ cup butter
1 teaspoon lemon juice
1 dash hot pepper sauce

Steps:

  • Bring a saucepan of water to a boil. Add clams, and boil until all of the clams are open, about 5 minutes. Drain, and remove the empty half of the shell from each one. Place the full halves onto a baking sheet.
  • Preheat the oven to 350 degrees F (175 degrees C). Place the crackers, garlic powder, and parsley into a large resealable bag. Crush until fine, and mash to mix. Melt butter in a skillet over medium heat. Add the cracker crumb mixture, and cook until golden brown, stirring constantly. Spoon onto the clams in the shells.
  • Bake for 10 to 15 minutes in the preheated oven, until browned and topping is crispy. Serve with lemon and hot pepper sauce.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 7.6 g, Cholesterol 42.2 mg, Fat 16.1 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 9.9 g, Sodium 163.7 mg, Sugar 1.1 g

BAKED CLAMS WITH GARLIC



Baked Clams with Garlic image

This is such a simple recipe. Add chopped bits of crispy bacon on top if you want.

Provided by Alex Guarnaschelli

Time 1h

Yield 40 clams

Number Of Ingredients 12

40 littleneck clams, scrubbed
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, softened
2 tablespoons dry vermouth
4 large cloves garlic, finely minced
2 scallions, minced
Zest and juice from 1 medium lemon, plus wedges for serving
Kosher salt
Freshly ground white pepper
2/3 cup panko breadcrumbs, toasted
1/4 cup fine breadcrumbs, toasted
1/2 to 3/4 cup heavy cream
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Cook the clams: Heat a large skillet over high heat. Rinse the clams one final time to make sure they are free of any grit. Add 1 tablespoon of the butter to the skillet, add the clams and vermouth and cook, shaking the skillet slightly, until the clams open. Remove and cool. Reserve any cooking liquid.
  • Make the breadcrumb mix: Place the remaining 10 tablespoons butter in the bowl of a food processor, add the garlic, scallions and lemon zest and juice and pulse to blend. Transfer the mixture to a bowl and season with salt and pepper. Mix in the breadcrumbs.
  • Prepare and bake the clams: Detach each clam from its shell and put the meat back in the shell. Mix the reserved cooking liquid from the clams (if any) with the cream. Pour a touch of the cream mixture on top of each clam and immediately mold some of the breadcrumb mixture into each of the shells so the clam body is covered. Arrange them in a single layer on a baking sheet. Bake until hot, 10 to 12 minutes. Remove from the oven and preheat the broiler.
  • Broil the clams for 1 minute, watching them constantly so they don't burn. Remove them from the oven. Squirt with lemon juice. Top each clam with some parsley. Serve immediately.

BAKED CLAMS WITH PROSCIUTTO BITS AND BREAD CRUMBS



Baked Clams with Prosciutto Bits and Bread Crumbs image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 pound prosciutto, preferably from the shank, very finely minced or ground with the medium blade of a meat grinder
2 tablespoons extra-virgin olive oil
2 large cloves garlic, sliced
2 pounds Manila clams (about 40) or other clams, scrubbed and rinsed
2 cups dry white wine
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons chopped garlic
1 cup bread crumbs
2 tablespoons freshly grated Parmesan
3 tablespoons chopped fresh Italian flat-leaf parsley
Reserved prosciutto bits
1/2 cup clam juice (from cooked clams)

Steps:

  • Heat the olive oil in a large skillet over moderately high heat. Add the prosciutto and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to low and cook, stirring occasionally, until crisp, about 30 minutes.
  • Using a slotted spoon, transfer the bits to several thickness of paper towel to drain. The bits will crisp even more as they cool. Set aside.
  • For the clams: Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large skillet over moderately high heat. Add the sliced garlic and saute until lightly browned. Add the clams and mix to combine. Add the wine and season with black pepper. Bring to a simmer. Cover and cook until the clams open, about 5 minutes, removing them to a baking sheet with a slotted spoon as they open. Discard any that fail to open. Strain the clam juices through a cheesecloth lined sieve and reserve.
  • For the stuffing: Heat the oil in a skillet over moderate heat. Add the chopped garlic and saute until lightly browned. Add the bread crumbs, reserved prosciutto, cheese, parsley and 1/4 of the reserved clam juices. Saute until the crumbs are lightly toasted, 1 to 2 minutes.
  • Assembly: Separate each shell into 2 halves, discarding the half that does not contain the clam. Loosen the clam from the shell. Spoon about 1 teaspoon of the stuffing into each clam.
  • Set the clams on a baking sheet and bake until hot throughout, about 5 minutes. Serve immediately.

BAKED CLAMS IN SPICY BUTTER SAUCE (LES PALOURDES AUX AROMATES)



Baked Clams in Spicy Butter Sauce (Les Palourdes aux aromates) image

This is a lovely first course, and decadent because of the butter, especially with slices of fresh, crusty french bread to dip in the sauce. I got it from "The New New York Times Cookbook." (Time does not include opening the clams.)

Provided by Charmed

Categories     Very Low Carbs

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

4 dozen clams (opened and left on the half shell)
1/4 cup finely chopped shallot
1/4 cup dry white wine
16 tablespoons sweet butter, cut into 1 inch cubes
salt & freshly ground black pepper
Tabasco sauce
1/2 teaspoon Worcestershire sauce
2 teaspoons imported mustard such as Dijon mustard or 2 teaspoons dusseldorf mustard
2 tablespoons chopped fresh basil
1/4 cup chopped fresh parsley

Steps:

  • Arrange the open clams, meat side up, on a baking sheet.
  • Preheat the oven to 450.
  • In a saucepan, combine the chopped shallots and wine.
  • Cook briefly, stirring.
  • Add the butter and heat, stirring, until it melts.
  • Add the salt, pepper, tabasco, worcestershire sauce, and mustard.
  • Bring just to the boil, stirring.
  • Cook and continue stirring for about 5 minutes.
  • Add the basil& let the sauce cool to lukewarm.
  • Spoon the sauce over the clams and bake for 10 minutes.
  • Then run the clams under the broiler for about 15 seconds (no longer!) Sprinkle with parsley and serve.

Nutrition Facts : Calories 279.6, Fat 23.9, SaturatedFat 14.7, Cholesterol 90.6, Sodium 71.4, Carbohydrate 3.6, Fiber 0.1, Sugar 0.2, Protein 11.6

ROASTED CLAMS WITH PANCETTA AND RED BELL PEPPER COULIS



Roasted Clams with Pancetta and Red Bell Pepper Coulis image

Categories     Pork     Shellfish     Appetizer     Bake     Bacon     Clam     Bell Pepper     Fall     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 as appetizers

Number Of Ingredients 7

1 large red bell pepper
1 tablespoon olive oil
1 teaspoon dried oregano
1 garlic clove, peeled
24 littleneck clams, scrubbed
3 slices pancetta or bacon, cut into 24 pieces
Lemon wedges

Steps:

  • Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop bell pepper. Transfer to processor. Add oil, oregano and garlic; puree until smooth. Season coulis with salt and pepper.
  • Preheat oven to 500°F. Line large baking sheet with foil. Arrange clams on sheet. Bake until clams open, about 6 minutes (discard any that do not open). Cool slightly. Remove top shells; discard, leaving clams in half shells on sheet.
  • Preheat broiler. Top each clam with 1 teaspoon coulis, then 1 pancetta piece. Broil clams until coulis bubbles and pancetta browns, about 3 minutes. Transfer to platter. Garnish with lemon; serve.

SUSAN'S FAMOUS BAKED CLAMS!



Susan's Famous Baked Clams! image

This is my husband's FAVORITE! We make this with all Italian dinners and it's always a part of our Christmas Eve dinner and any holiday dinners for my family. I grew up in Chicago where most restaurants served baked clams but when I relocated I couldn't find restaurants who served these. I tried many variations until I came up with this! I make this at least twice a week as an appetizer to my meals. It should be served with a squirt of fresh lemon and a few dashes of Tobasco for optimal flavor! Super easy and the leftovers can be reheated nicely! You must have medium or large sized clam shells to stuff these into. I have not made these with fresh clams but imagine they would be great. I save and wash my stock of clam shells to restuff as necessary. Enjoy!

Provided by RedVinoGirl

Categories     High Protein

Time 29m

Yield 3 clams, 4 serving(s)

Number Of Ingredients 9

1 cup fresh breadcrumb (REAL breadcrumbs! Store bought will be soggy!)
3 green onions (sliced thin)
2 tablespoons olive oil (extra virgin)
1/4 cup fresh parsley, chopped
6 garlic cloves (minced)
1 cup fresh parmesan cheese
1 tablespoon crushed red pepper flakes
2 lemons, juice of
2 (6 ounce) cans minced clams (drained with juice reserved)

Steps:

  • Preheat the oven to 450.
  • In a large saute pan, saute' onions, garlic, crushed red peppers and parsley in olive oil until just fragrant. Remove from heat.
  • Add bread crumbs, clams, and parmesan to pan. Squirt the juice of 1 lemon into pan and add clam juice until desired consistency. The mixture should be on the dry side. If you use too much liquid it will come out "gummy".
  • Spoon into clam shells. Bake for 14 minutes. Should look brown on top.
  • Squirt fresh lemon on each clam shell and add Tobasco until desired heat is achieved.
  • WONDERFUL!

Nutrition Facts : Calories 419.3, Fat 17.1, SaturatedFat 5.8, Cholesterol 79, Sodium 680.6, Carbohydrate 29.8, Fiber 2, Sugar 3, Protein 35.7

CLAMS CASINO



Clams Casino image

Baked, stuffed clams - the best you have ever eaten!

Provided by Tina

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h5m

Yield 4

Number Of Ingredients 13

24 large clams
2 tablespoons olive oil
1 tablespoon butter
½ cup minced onion
¼ cup chopped green bell pepper
2 cloves garlic, minced
1 cup dried bread crumbs
4 slices bacon
½ teaspoon dried oregano
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley
¼ teaspoon paprika
2 tablespoons olive oil

Steps:

  • In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
  • Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
  • Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
  • In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
  • Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 23.6 g, Cholesterol 29.1 mg, Fat 22.7 g, Fiber 2 g, Protein 12 g, SaturatedFat 5.7 g, Sodium 482.6 mg, Sugar 3.2 g

Tips:

  • Choose fresh, high-quality clams. Look for clams that are tightly closed and have no cracks or chips in their shells.
  • Clean the clams thoroughly before cooking. Scrub the clams with a stiff brush under cold running water to remove any dirt or grit.
  • Use a variety of toppings. In addition to the classic breadcrumb topping, try using other toppings such as grated Parmesan cheese, chopped parsley, or diced tomatoes.
  • Bake the clams until they are just cooked through. Overcooked clams will become tough and chewy.
  • Serve the clams immediately. Baked clams are best enjoyed when they are hot and fresh out of the oven.

Conclusion:

Baked clams are a delicious and easy-to-make appetizer or main course. With a few simple ingredients, you can create a dish that is sure to impress your guests. Whether you choose to use a classic breadcrumb topping or get creative with other toppings, baked clams are a versatile dish that can be enjoyed by everyone. So next time you're looking for a seafood dish that is both delicious and easy to make, give baked clams a try!

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