Recipe for: Baked Clams

Baked Clams
12 to 14 littleneck clams
¼ cup white wine
1 Tbsp lemon juice
½ cup breadcrumbs
½ cup kosher salt
½ cup freshly ground pepper
¼ tsp cayenne pepper
1 Tbsp chives
1 Tbsp parsley, finely chopped
¼ cup Parmesan, grated
3 Tbsp unsalted butter, melted


Preperation Time: 15 Minutes

Cooking Time: 10 Minutes

Total Time: 25 Minutes

Servings: 4


Claire Thomas, The Kitchy Kitchen, Baked Clams

Best paired with


1. Preheat oven to broil.

2. Open clams with a clam knife, saving the juice in a bowl. Add white wine and lemon juice to the bowl. Pour the liquid over the clams.

3. Mix the breadcrumbs with salt, pepper, cayenne, chives, and parsley. Sprinkle over the clams.

4. Top with grated Parmesan, and drizzle with melted butter.

5. Broil until breadcrumbs are golden-brown. Serve, and enjoy!

About The Chef
Claire Thomas is the creator behind The Kitchy Kitchen, a drool-inducing food blog and cookbook. Aside from photographing and sharing her delicious kitchen creations, Claire dishes out cooking tips on her YouTube channel. And she doesn't stop there... Claire has hosted two seasons of the ABC series Food for Thought and has directed and styled commercials for some of the nation's top food brands.