Baked Clams

by Cindy Yanasha Angulo in , , , , , , , ,

An amazingly fancy appetizer that is sure to impress your guests! Baked clams has been a favorite of mine since I was a little girl. I remember my mom making them for special occasions / family parties. I'm excited to have my own recipe to share with you all! 


Time: 1 hour  


  • 1 dozen cherry stone clams (can use little necks) 
  • 1 cup panko
  • 2 tablespoons melted butter  
  • 1 teaspoon chili powder  
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley  
  • salt & pepper to taste  
  • 1/2 cup white wine  
  • 1 teaspoon dried oregano
  • juice of 1/2 a lemon  


  1. Scrub the clams under cold water to remove any sand. 
  2. In a large pan, bring the wine to a boil, then add the clams & cover the pan. Reduce the heat to a simmer.  
  3. Allow the clams to cook just enough to open up, about 7 minutes.  
  4. Remove the clams from the heat, remove the meat from the shells, and set the shells aside.  
  5. Use a knife to chop the meat into smaller chunks. 
  6. Peheat oven to 450. 
  7. Transfer the meat to a mixing bowl & add in all the other ingredients above. Mix to combine. Tip: use whatever you feel like using to spice this up! I added chopped Jalapeño slices for a little kick.
  8. Fill the half shells with the mixture, then place them on a cookie sheet & bake for 10 mins or until the filling is golden brown. Voila!