This recipe for homemade breaded baked clams is simple but delicious. A great looking appetizer for parties.


Recipe Summary

10 mins
15 mins
25 mins
6 large clams


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a saucepan of water to a boil. Add clams, and boil until all of the clams are open, about 5 minutes. Drain, and remove the empty half of the shell from each one. Place the full halves onto a baking sheet.

  • Preheat the oven to 350 degrees F (175 degrees C). Place the crackers, garlic powder, and parsley into a large resealable bag. Crush until fine, and mash to mix. Melt butter in a skillet over medium heat. Add the cracker crumb mixture, and cook until golden brown, stirring constantly. Spoon onto the clams in the shells.

  • Bake for 10 to 15 minutes in the preheated oven, until browned and topping is crispy. Serve with lemon and hot pepper sauce.

Nutrition Facts

180 calories; protein 2.1g; carbohydrates 7.6g; fat 16.1g; cholesterol 42.2mg; sodium 163.7mg. Full Nutrition

Reviews (17)

Read More Reviews
20 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I substituted store-brought italian bread crumbs and used real chunks of garlic and it turned out delicious. Also shaved a healthy portion of romano into the mix. Very tasty! Read More
Rating: 5 stars
This is a great recipe and so easy to make. You couldn't get any better in the finest Italian restaurant! Thanks Lisa! Read More
Rating: 5 stars
Great. I used little necks but would use cherry stones next time. Didn't have unsalted crackers so I used 15 club crackers. Added 2 TBs of garlic powder instead of 3 and 1 TB of dried onion. Instead of 1/2 cup butter I sauteed two pieces of bacon (chopped) then added 2 TBS of butter then EVOO to moisten bread crumbs. Next time I'll sprinkle parmesean over top. Turned out great. Read More
Rating: 5 stars
This is the closest recipe to one one the greatest dishes in Santa Barbara at a renown resturant called brophy's. This got me clse although I just used regular bread crumbs but the extra ingrediants that made it a 5 was adding parmesian and a piece of bacon in it befre baking. It is better to cook the bacon beforehand. Read More
Rating: 5 stars
Wow - and then some! I used oyster crackers smashed up in a freezer baggie. I had 12 giant Quahog clams that I shucked myself - saved the clam liquor & froze. I added bay scallops green peppers green onions garlic parsley and mixed it all together. Added a small amount of clam liquor. Melted more than 1/2 stick butter. Filled up and pressed down the clam mixture into the big clam shells - it still made me 14 clams! Topped with melted butter and baked for 20 min - remember my clams had not been cooked. The result is out of this world!!!! Better than I've had at ANY seafood restaurant and I've been cooking clams for half a century!!!!! Thank you Lisa! Read More
Rating: 5 stars
This recipe is great and simple to make. It tastes just like it is restaurant made. My family loves to eat these clams as an appetizer. Read More
Rating: 4 stars
very good! I gave four stars because I felt the taste got a little over whelming after 3 and that was w/ just two tbls of garlic. Would not use as a main course but a great appetizer. Read More
Rating: 4 stars
This recipe is good but one has to be careful because the flavor of the garlic overlaps the seafood flavor. I didn't like the fact that the cracker got kind of crumbly it will be better to lift the clam with a fork before adding the cracker otherwise it will fall of the shell while taking the clam out. Read More
Rating: 4 stars
I grilled minced onions in skillet before adding other ingredients. They were very moist and flavorful. Read More