Baked Lemon Clams
What to Serve with Baked Stuffed Clams
From New York to New England to Louisiana, stuffed clams have captured our imagination and become something of regional specialties. This is a fairly dense dish, packing a lot of flavor into tiny bites. Serve a nice green salad, Greek yogurt coleslaw, or corn on the cob as an accompaniment!
RATING
SERVES
4
PREP TIME
10 min
Ingredients
Clams
- 3 pounds clams about 30, scrubbed and rinsed
- 4 thyme sprigs
- 2 garlic cloves crushed
- 1 small red onion thinly sliced
- 1 cup dry white wine
Filling
- 3 Tbsp Greek extra virgin olive oil
- 2 garlic cloves minced
- 1 small onion very finely chopped
- 1/2 cup dry white wine
- 1/2 cup vegetable or fish stock or clam juice
- 1/2 cup bread crumbs
- 1 Tbsp fresh lemon juice
- salt
Topping:
- 1 tsp finely grated lemon zest
- 11/2 Tbsp finely chopped parsley
- 1/4 cup bread crumbs
- 2 Tbsp finely grated Greek Graviera or Romano cheese
- Sea salt to taste
- Lemon wedges for serving
Instructions
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Place rinsed, scrubbed clams in a deep saucepan over high heat, and cover. Cook for a few minutes, then add the thyme, garlic, onion, and wine and cook for another 5 minutes shaking the pan from time to time. Transfer the open clams to a bowl using a slotted spoon. Discard the liquid and any clams that have not opened.
-
When they have cooled down pry the shells open and remove the flesh, transferring it to another bowl. Place the clam shells in a shallow roasting pan.
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Preheat the oven to 350° F or 170° C.
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Make the filling: In a frying pan over medium heat warm the olive oil, garlic, and onion and cook for a few minutes until the onion becomes translucent.
-
Add the wine, and cook until the alcohol evaporates. Add the stock. Cook until the liquid is reduced by half. Remove the skillet from the heat and add the bread crumbs, lemon juice, and the reserved clams.
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Mix it all together and spoon the filling back into the clam shells, making sure that there is at least one clam for every shell.
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Make the topping: Mix all the ingredients together in a bowl and divide it among the shells, over the filling.
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Bake for about 15 minutes, until the tops are golden. Serve with lemon wedges
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
