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Fresh Baked Clams

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“I love clams! These sound good since you steam them first and them remove them from the shell, make a topping and put them back into the shell with the butter/garlic/crumb topping and broil. I love when the clam is left whole and not chopped (they stay juicy) but it is a personal preference and you could chop them, especially if you can't get fresh small clams.”

Ingredients Nutrition

  • 2 dozen clams, well scrubbed, hard shell
  • 2 tablespoons water
  • 14 cup butter
  • 1 garlic clove, minced
  • 2 tablespoons parsley, finely chopped
  • 3 tablespoons breadcrumbs (Italian style)
  • 1 lemon, cut into wedges


  1. Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
  2. Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
  3. Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
  4. Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
  5. Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
  6. Serve with lemon wedges.

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