Crumb-Topped Clams Recipe
Crumb-Topped Clams Recipe photo by Taste of Home
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Crumb-Topped Clams Recipe

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In my family, it wouldn't be Christmas Eve without baked clams. They're easy to make and always a hit. —Annmarie Lucente, Monroe, New York
TOTAL TIME: Prep: 35 min. Broil: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 35 min. Broil: 10 min.
MAKES: 24 servings


  • 2 pounds kosher salt
  • 2 dozen fresh littleneck clams
  • 1/2 cup dry bread crumbs
  • 1/4 cup chicken broth
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • Dash pepper
  • 1 tablespoon panko (Japanese) bread crumbs
  • Lemon wedges


  1. Spread salt into an ovenproof metal serving platter or a 15x10x1-in. baking pan. Shuck clams, leaving clams and juices in bottom shells. Arrange in prepared platter; divide juices among shells.
  2. In a small bowl, mix dry bread crumbs, chicken broth, parsley, oil, garlic, oregano and pepper; spoon over clams. Sprinkle with bread crumbs.
  3. Broil 4-6 in. from heat 6-8 minutes or until clams are firm and crumb mixture is crisp and golden brown. Serve immediately with lemon wedges. Yield: 2 dozen.
Originally published as Crumb-Topped Clams in Taste of Home Recipes Across America 2013, p63

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