Chopped Baked Clams with Fresh Herbs

Name: Chopped Baked Clams with Fresh Herbs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 2 dozen littleneck or cherrystone clams scrubbed and rinsed; 2 dozen littleneck or cherrystone clams scrubbed and rinsed; ½ cup dry white wine; ½ cup water; 2 tablespoons olive oil; 2 tablespoons butter; 2 stalks celery, finely diced; ½ onion, finely diced; 12 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon finely chopped fresh parsley; ½ teaspoon finely chopped fresh rosemary; ½ teaspoon finely chopped fresh thyme; 1½ cups crumbled saltine crackers or plain breadcrumbs; 1½ cups crumbled saltine crackers or plain breadcrumbs; Kosher salt and freshly ground black pepper, to taste; Kosher salt and freshly ground black pepper, to taste; Paprika, for garnish

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

You can prepare these clams up to the baking point early in the day and refrigerate them, or freeze for up to a week, then simply thaw them in the refrigerator and bake.

Ingredients

2 dozen littleneck or cherrystone clams scrubbed and rinsed
½ cup dry white wine
½

Americas
United States
Fish course
Starter
Pescatarian

Method

Preheat the oven to 350 degrees.

Scrub the clams with a brush under cold running water.

Place the clams, wine, and water in a large skillet. Set over high heat and cover the pan. Check the clams periodically and remove them and transfer them to a bowl as they open. Set