Baked Clams

Baked clams…what a fun appetizer. Start a nice meal with drinks and these Pasha stuffed clams or go big and make a big batch to leisurely graze through with plenty of drinks and good company. The recipe works well with Pasha because it gives them the seasoned breadcrumb vibes with a touch of warm chili and sumac brightness.

Author

Helen Park

Servings

1 dozen clams

Category

Appetizer

Ingredients

• 12 littleneck clams, cleaned
• 1 Tbsp Pasha blend
• -
• 1 cup clam liquid
• 1 Tbsp butter
• 1 Tbsp olive oil
• ¼ tsp fine sea salt
• 1 Tbsp Pasha blend
• 2 Tbsp lemon juice
• ½ cup tomato, small dice
• ¾ cup breadcrumbs
• 1 Tbsp roughly chopped parsley

Directions

1. Starting in a cold 10” sauté pan, place clams, a half a cup of water, and a tablespoon of Pasha.
2. Cover the pan with a tight-fitting lid and turn the heat on to low heat.
3. Simmer to steam the clams. As they open, remove them from the pan and set aside in a bowl. Give the pan a good wipe.
4. When the clams are ready and cooled enough to handle, remove the top shell, and loosen the clam meat - leaving it in the bottom shell. Cover the clams to prevent drying.
5. Strain the clam juice through a fine sieve to remove any potential sand from opening the clams
6. Back to the same pan, add the cup of strained clam liquid, butter, olive oil, salt, and Pasha. Heat the pan on medium heat to simmer.
7. Add the Lemon juice, tomato dice, breadcrumbs to heat through. Remove from heat and fold into the parsley.
8. Preheat the broiler to high.
9. For each clam in the half shell, divide the breadcrumb mixture, covering even from edge to edge.
10. Onto a broiler safe tray (see notes below for large batches), place the clams and broil for 6-10 minutes or until golden brown and heated through.