Baked Clams Recipe
Ingredients
| Minced | 1 Can (10oz), drained | |
| Soft bread crumbs | 1 1/2 Cup (16 tbs) | |
| Cheddar Cheese | 1/4 Cup (16 tbs), grated | |
| Parsley | 1 Tablespoon, chopped | |
| Garlic salt | 1/4 Teaspoon | |
| 2 tablespoons olive oil or vegetable oil | ||
| Lemon juice | 1/2 Teaspoon | |
| Lemon wedges | 8 | |
| Paprika | 1 Teaspoon | |
Directions
GETTING READY
1. Scrub and grease 8 clam shells or gease 8 small soufflé dishes with butter.
2. Preheat the oven to 375°F 15 minutes before serving time.
MAKING
3. In a large mixing bowl, combine clams with bread crumbs, cheese, parsley and garlic salt.
4. Add oil and lemon juice and stir to mix just until ingredients come together.
5. Spoon the clam mixture into clam shells or soufflé dishes placed on a baking tray
6. Refrigerate if made in advance or place in preheated oven.
7. Bake for 15 minutes until hot and golden-brown.
SERVING
8. Remove from oven and arrange shells or dishes on a large platter
9. Garnish each with a lemon wedge dipped in paprika, if you wish.
10. Serve immediately.
1. Scrub and grease 8 clam shells or gease 8 small soufflé dishes with butter.
2. Preheat the oven to 375°F 15 minutes before serving time.
MAKING
3. In a large mixing bowl, combine clams with bread crumbs, cheese, parsley and garlic salt.
4. Add oil and lemon juice and stir to mix just until ingredients come together.
5. Spoon the clam mixture into clam shells or soufflé dishes placed on a baking tray
6. Refrigerate if made in advance or place in preheated oven.
7. Bake for 15 minutes until hot and golden-brown.
SERVING
8. Remove from oven and arrange shells or dishes on a large platter
9. Garnish each with a lemon wedge dipped in paprika, if you wish.
10. Serve immediately.
Chef
