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Herbed Baked Clams
A staple of coastal seafood shacks, this baked clam appetizer brings those classic flavors straight to your kitchen without the hassle of scrubbing fresh shells. You'll rely on pantry staples like canned clams, roasted red peppers, and panko breadcrumbs to build a rich, savory filling. Baking them in individual ramekins creates an elegant presentation that feels special enough for a holiday starter. Fresh parsley, oregano, and a squeeze of bright lemon juice cut right through the richness, while the toasted panko adds an irresistible crispy finish.
Equipment
- Oven
- Skillet
- Baking sheet
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium red onion, diced
- 2 garlic cloves, minced
- 6 (6.5-ounce) cans minced or chopped clams, drained and liquid reserved
- 1 (12-ounce) jar roasted red peppers, drained (liquid saved for another use) and finely chopped
- ¾ cup panko bread crumbs
- ½ cup chopped fresh parsley and/or cilantro, leaves and stems
- 2 tablespoons fresh oregano and/or thyme leaves or 2 teaspoons dried oregano and/or thyme
- 2 tablespoons grated Parmesan or Romano cheese, divided
- ¼ teaspoon black pepper
- ⅛–¼ teaspoon crushed red pepper
- 1 lemon
Instructions
- 1Preheat the oven to 425°F and coat six 5- or 6-inch ramekins with cooking spray.
- 2Warm the olive oil in a large skillet over medium heat. Stir in the diced red onion and minced garlic, cooking for 1 minute until fragrant. Stir constantly here so the garlic doesn't burn and turn bitter.
- 3Pour in 1/4 cup of the reserved clam juice and cook for 4 minutes, stirring occasionally. Remove the skillet from the heat and mix in the chopped roasted red peppers.
- 4Combine the drained clams, panko breadcrumbs, fresh herbs, 1 tablespoon of the grated cheese, black pepper, and crushed red pepper in a large mixing bowl. Fold in the cooked onion and pepper mixture until well blended.
- 5Divide the clam filling evenly among the prepared ramekins. Top each portion with the remaining 1 tablespoon of grated cheese.
- 6Set the ramekins on a rimmed baking sheet and bake for 15 minutes until heated through and lightly browned. The baking sheet makes it much easier to transfer the hot ramekins in and out of the oven safely.
- 7Grate fresh lemon zest over the hot ramekins, then cut the lemon into wedges to serve alongside the warm baked clams.
Nutrition
184kcal
Calories
18g
Protein
5g
Fat
1g
Fiber
588mg
Sodium
124mg
Cholesterol
Notes
- Tip: Save any remaining clam juice to use as a flavorful base for soups or for tossing with pasta.
- Shortcut: To save time on cleanup, bake the entire clam mixture in a single 1-quart baking dish instead of individual ramekins.
- Variation: For a creative presentation, use hollowed-out whole tomatoes, bell peppers, or zucchini halves as edible baking containers.
- Serving: Spoon the baked clam mixture over warm pasta, grains, or toasted bread for a heartier meal.
- Swap: If you don't have canned clams, you can substitute canned crab, salmon, tuna, or smoked mussels.