Ingredients25 m servings 180
- 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.
Per Serving: 180 calories; 16.1 7.6 2.1 42 164 Full nutrition
ReviewsRead all reviews 17
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!
This is a great recipe and so easy to make. You couldn't get any better in the finest Italian restaurant! Thanks, Lisa!
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. I...
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 ingre...
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 pepp...
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.
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 l...
I'm not a huge fan of clams but I enjoyed this dish. I omitted the parsley, and added some finely grated Parm to the crumb mixture. The fresh lemon is a must! Thanks!