Clams Italiano Recipes

CLAMS ITALIANO

Steps:

• Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes.
• Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.

BAKED CLAMS WITH ITALIAN-STYLE BREADCRUMBS AND HORSERADISH

Steps:

• Preheat broiler. Evenly place clams in their half shells on a baking sheet; drizzle with olive oil and set aside.
• In a small bowl, combine horseradish and breadcrumbs; sprinkle over clams and lightly pat down to adhere. Squeeze the juice from 1 of the lemon halves over clams; drizzle with olive oil.
• Place clams under broiler, and cook until breadcrumbs are light golden and bubbly, about 6 minutes, drizzling clams with reserved clam juice halfway through cooking.
• Transfer clams to a serving plate, season with salt and pepper. Cut remaining lemon half into 4 wedges. Serve clams immediately with lemon wedges.

BAKED CLAMS ITALIANO

Steps:

• Drain clams and reserve 3 tablespoons broth.
• Heat olive oil in a small frying pan. Sauté onion, parsley, oregano, and the 1/4 cup cracker crumbs for 2 minutes, or until onion is golden. Remove from heat and mix with clams, the 3 tablespoons clam broth, and garlic salt. Spoon into a dozen clam shells or aluminum shells.
• Sprinkle lightly with a mixture made of 2 tablespoons Parmesan cheese and 2 tablespoons cracker crumbs.
• On a baking sheet, bake in a 375°F oven for 25 minutes, or until crusty on top.

BAKED CLAMS ITALIAN STYLE

Steps:

• 1. In a large glass measuring cup, melt butter with garlic and shallots for 1 minute in microwave. This will soften the garlic and shallots. Add bay leaf, olive oil, tabasco and worcestershire sauces, pepper, lemon zest and juice and parsley. Stir to combine.
• 2. Lay the shells on a baking pan lined with a silicone mat or foil.
• 3. Add 1 heaping tablespoon of clams to each shell and some juice. Next add to the clams a tablespoon of the butter mixture and be sure to include a bit of garlic and shallots to each shell. Last cover the clam/butter in each shell with a scant tablespoon of breadcrumbs.
• 4. Bake at 400*F for 25 to 30 minutes or until bubbly and golden.
• 5. Serve immediately.