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.
Baked Clams
Category
Appetizer
Servings/Yield
1 dozen clams
Author
Helen Park
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.
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
Starting in a cold 10” sauté pan, place clams, a half a cup of water, and a tablespoon of Pasha.
Cover the pan with a tight-fitting lid and turn the heat on to low heat.
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.
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.
Strain the clam juice through a fine sieve to remove any potential sand from opening the clams
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.
Add the Lemon juice, tomato dice, breadcrumbs to heat through. Remove from heat and fold into the parsley.
Get ready to broil
Preheat the broiler to high.
For each clam in the half shell, divide the breadcrumb mixture, covering even from edge to edge.
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.
Recipe Note
Recipe Notes
The clams can be steamed, stuffed, and refrigerated (covered) until you are ready to broil.
If making a big batch of clams, it is helpful to prepare a tray for broiling the clams. Use a long sheet of aluminum foil (about double or triple the length of the tray) loosely crumpled to cover the tray. As each clam is topped with the breadcrumb mixture, push them into the crumpled foil to hold each clam level and stable as you pack on the clams and move to and from the broiler. Also, take a look at the broiler to make sure you are placing the clams on the tray under the broiler itself. For example, clams should not be close to the edges if the broiler is only above the middle of the tray.
Variations & Ideas
The same recipe can be made with many of our blends like Shabazi for an herbs spiced version, or Circumade for a sunny citrus and turmeric feel.
Questions? Contact helen@laboiteny.com
