Baked Razor Clams
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 12razor clams, about 1 pound, rinsed and scrubbed
- 5tablespoons extra virgin olive oil
- 2cloves garlic, minced
- 1inch long piece of ginger, peeled and minced
- 3tablespoons minced flat-leaf parsley leaves
- ½cup dry bread crumbs
- Black pepper
- ½lemon cut in 4 wedges
Nutritional analysis per serving (4 servings)
311 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 19 grams protein; 783 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Line a baking sheet large enough to hold clams in a single layer with foil. Use a paring knife to gently pry apart the clamshells and then cut the meat away, discarding any gritty dark parts and a half-inch of the dark, hard siphon. Place clam meat in the better-looking shell half.
- Step 2
Pour oil into 10-inch skillet over medium heat. Add garlic and ginger, sauté until softened. Add parsley, sauté briefly, then stir in bread crumbs. Sauté, stirring, until bread crumbs are uniformly moistened with oil and starting to color. Season generously with pepper. Remove from heat.
- Step 3
Using a teaspoon, cover each clam with bread crumb mixture, patting it on with the back of the spoon. Do this over the skillet so that any crumbs that fall go back into the pan and are used. Place clams on baking sheet and bake 8 minutes. Transfer to serving platter and garnish with lemon wedges.
Private Notes
Comments
These are perfect. I’ve made them twice now — last night dubbed oregano for parsley with equally good results. The razor clams look extra elegant and impressive. So yum.