This clam gratin is an excellent choice for an elegant appetizer that doesn’t take all day to prepare. The crux of this recipe, apart from the clams, is the breadcrumb topping that is delightfully buttery and light, and easy to make. The garlic-infused oil is the perfect accompaniment to the clams and everything comes together once you serve these seafood gems with their own cooking sauce. You’ll wow yourself with this dish and it’ll soon become the first one on your list when you want a little extra fancy in your life!
Yields 3 dozen
- 36 littleneck clams
- 3 cloves garlic
- 1/2 cup dry white wine
- 1/3 cup extra-virgin olive oil
- 1/4 cup Parmesan cheese, grated
- 2 tablespoon parsley, finely chopped
- 2 tablespoons unsalted butter, cubed
- 1 tablespoon freshly squeezed lemon juice
- 2 cups breadcrumbs
- Preheat oven to 375º F.
- Soak garlic in olive oil for 30 minutes. Set aside.
- Bring a large saucepan full of water to a boil and add clams. Boil until all clams open, about 5 minutes.
- Drain clams and remove top half of shell. Discard any clams that are still closed.
- Transfer clams to a baking dish and add white wine, 1 tablespoon parsley and butter around clams.
- In a large bowl, combine breadcrumbs, Parmesan, remaining parsley and 1/4 cup garlic oil, and toss together.
- Press 1 tablespoon breadcrumb mixture firmly down on top of clams, then drizzle remaining garlic oil on top.
- Bake for 12-15 minutes, or until breadcrumbs are golden brown.
- Remove from oven and transfer clams to serving dish. Pour cooking sauce into a serving bowl and serve alongside clams.
- Serve immediately.
Recipe adapted from Lidia’s ItalySKM: below-content placeholder