“This is my husband's FAVORITE! We make this with all Italian dinners and it's always a part of our Christmas Eve dinner and any holiday dinners for my family. I grew up in Chicago where most restaurants served baked clams but when I relocated I couldn't find restaurants who served these. I tried many variations until I came up with this! I make this at least twice a week as an appetizer to my meals. It should be served with a squirt of fresh lemon and a few dashes of Tobasco for optimal flavor! Super easy and the leftovers can be reheated nicely! You must have medium or large sized clam shells to stuff these into. I have not made these with fresh clams but imagine they would be great. I save and wash my stock of clam shells to restuff as necessary. Enjoy!”
3 clams

Ingredients Nutrition


  1. Preheat the oven to 450.
  2. In a large saute pan, saute' onions, garlic, crushed red peppers and parsley in olive oil until just fragrant. Remove from heat.
  3. Add bread crumbs, clams, and parmesan to pan. Squirt the juice of 1 lemon into pan and add clam juice until desired consistency. The mixture should be on the dry side. If you use too much liquid it will come out "gummy".
  4. Spoon into clam shells. Bake for 14 minutes. Should look brown on top.
  5. Squirt fresh lemon on each clam shell and add Tobasco until desired heat is achieved.

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