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baked clams

Recipe courtesy of Tom Mulzoff, Executive Chef, St. Charles Hospital


  • 12 each pre-shucked clams, little neck, fresh
  • 2 oz butter melted
  • 1 tbsp garlic, fresh, minced
  • 1 each juice, lemon, freshly squeezed (approx. 1 tbsp)
  • 1 tbsp parsley, finely chopped
  • 1 tbsp parmesan cheese, grated
  • 1 tbsp breadcrumbs, seasoned
  • 2 tbsp extra virgin olive oil
  • 1 each lemon, cut into wedges for garnish
  • 1 tbsp parsley, rough chopped


  1. Place shucked clams on a baking sheet.
  2. Evenly distribute the garlic, parsley, melted butter and lemon juice on each clam.
  3. In a separate bowl, mix together breadcrumbs and parmesan cheese.
  4. Sprinkle mixture over the top of each prepared clam and top with extra virgin olive oil.
  5. Place in a preheated 425 degree oven for 5-10 minutes or until browned and liquid in shell is boiling.
  6. Remove from oven, place on a platter and garnish with lemon wedges and additional parsley.

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