Baked Clams

May 2, 2014

Author: Marla Marquit Steuer

My paternal grandma, Surie, an artist and chef extraordinaire had a presence that took over any room. She thrived on hosting and cooking up a storm for friends and family,

Baked clams were one of her specialties. My siblings and I fought over them, crispy with their perfect texture, every bite was delectable.


1 can chopped clams

1/3 cup bread crumbs

1 large tbsp chopped onion

1 tsp parsley

1/4 tsp parsley

1/4 tsp oregano

3-4 cloves peeled pressed garlic

Salt & pepper

3 tbsp olive oil

Grated Parmesan

Empty clam shells for filling


Preheat oven to 325 degrees. Put olive oil in pan and drop in onions. Saute onions until translucent. Add other ingredients (except clams, breadcrumbs & herbs). Stir on low flame for 3-4 minutes. Remove from heat, and add can of chopped clams (juice and all) until it thickens. Add breadcrumbs and herbs. Spoon mixture into shells and add grated Parmesan on top. Bake for 20 minutes.