Clams Al Forno
Dive into the indulgent flavors of coastal cuisine with this stunning Clams Al Forno recipe, where briny littleneck or Manila clams meet golden, garlic-infused breadcrumbs for the ultimate seafood appetizer. Baked to perfection in a bed of dry white wine, these clams are topped with a savory blend of panko, Parmesan cheese, fresh parsley, and a bright zing of lemon zest. A hint of red pepper flakes adds a subtle kick, while a drizzle of extra-virgin olive oil ensures a beautifully crisp topping. This easy yet impressive dish is ready in just 35 minutes, making it perfect for dinner parties or sophisticated weeknight meals. Serve these oven-baked clams with lemon wedges for a touch of citrusy freshness, and let your taste buds savor every bite of this Italian-inspired masterpiece. Perfect for seafood lovers and entertaining enthusiasts alike!
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Ingredients
- 24 pieces Fresh clams (littleneck or Manila)
- 1 cup Breadcrumbs (preferably panko)
- 4 tablespoons Extra-virgin olive oil
- 3 cloves Garlic, finely minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 2 tablespoons Grated Parmesan cheese
- 1 cup Dry white wine
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 4 pieces Lemon wedges
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Clean the clams thoroughly by scrubbing the shells under cold running water. Discard any that are cracked or do not close when tapped.
Step 3
In a large ovenproof skillet or baking dish, pour the dry white wine. Arrange the clams in a single layer in the dish.
Step 4
In a mixing bowl, combine the breadcrumbs, minced garlic, chopped parsley, lemon zest, grated Parmesan, salt, black pepper, and red pepper flakes (if using). Mix well.
Step 5
Add 3 tablespoons of olive oil to the breadcrumb mixture and toss until evenly coated. The mixture should resemble wet sand.
Step 6
Spoon the breadcrumb mixture evenly over the top of each clam. Press lightly to adhere.
Step 7
Drizzle the remaining tablespoon of olive oil over the clams and breadcrumbs.
Step 8
Bake the clams in the preheated oven for 15-18 minutes, or until the breadcrumbs are golden and crispy, and the clams have opened. Discard any clams that do not open during cooking.
Step 9
Remove the dish from the oven and let it rest for 2 minutes. Serve hot with lemon wedges on the side for squeezing over the top.
Nutrition Facts
| Serving size | (834.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1462.5 |
| Total Fat 65.0g | 0% |
| Saturated Fat 11.0g | 0% |
| Cholesterol 154mg | 0% |
| Sodium 2476.4mg | 0% |
| Total Carbohydrate 105.1g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 11.9g | |
| Protein 74.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 434.7mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 990.8mg | 0% |
Source of Calories