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Baked Clams with Garlic Butter


  • 36 littleneck clams
  • ¼ pound butter, softened
  • 2 tablespoons coarsely chopped garlic
  • 3 tablespoons coarsely chopped green onion, including tops
  • ½ cup coarsely chopped fresh parsley
  • ¼ cup dry white wine
  • ¼ cup fresh bread crumbs
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 tablespoons freshly grated Parmesan cheese
  • rock salt

Preheat the oven to 450° F.

Scrub clams thoroughly with a stiff brush under cold, running water. Open clams and discard top shell.

Combine butter, garlic, green onion, parsley, wine, crumbs, salt, pepper and half the Parmesan. Blend until smooth.

Place clams on the half shell in a bed of rock salt in a cooking pan. Spoon butter mixture evenly over clams. Sprinkle with remaining Parmesan and bake until clams are done and cheese is melted, about 6 to 8 minutes.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas