Prep Time (minutes)
Cook Time (minutes)
For the Baked Clams You will Need:
18 top neck or 24 little neck clams on the half shell, juice saved (If you open them yourself you will have enough juice. If the fish monger opens them, ask for more juice)
6 slices of bacon
1 loaf of sesame seed Italian bread
2 Tablespoons dried parsley
1/2 teaspoon dried oregano
1 bay leaf
2 pinches of red pepper flakes
1 pinch black pepper to taste
1/2 cup of grated parmigiano reggiano cheese
1/2 cup drinkable white wine
3 Tablespoons extra virgin olive oil
1 anchovy filet
3 garlic cloves
1 lemon, zested
This is the best baked clams recipe you will ever have! Ask your fish monger for little neck clams or top neck clams! You’ll also need some bacon, Italian bread, wine & parmesan cheese! This has become our staple recipe. Enjoy! Thank you “K” family for sharing.
1 Cut the strips of backon in half horizontally and finely dice. Place in a non-stick pan over medium heat until crisp. Let bacon cook and save 3-4 Tablespoons of the bacon fat from the pan. Keep the rest of the fat in reserve.
2 In a food processor or blender, make 2 cups of breadcrumbs from the sesame Italian bread loaf. Add the cooled bacon bits to the blender with 1 teaspoon of the parsley, 1 pinch of red pepper, black pepper to taste, and 1/2 cup of the grated cheese. Mix well and pat on top of the clams.
3 Bring the bacon fat up to temperature over medium heat. Press the clams into the bacon fat with the breaded side down and cook for about 2 minutes. When they are medium to dark golden brown, turn them over with a flat spatula. Let them cook for 1 minute with the shell side down. Then, remove and place on a serving dish.
4 In the same pan, add the olive oil, anchovy filet and sliced garlic. Turn heat to medium and cook for 1 minute. Add the rest of the parsley, oregano, bay leaf, pinch of red pepper, black pepper to taste and wine. Wait for some bubbles to form around the edges of the pan. Add clam juice and turn up the heat to bring to a boil. Remove from heat and add lemon zest. Spoon the mixture over baked clams and serve with lemon wedges.