Walnut-Crusted Baked Clams
Indulge in a delicious twist on the classic Clams Casino with this extraordinary Walnut-Crusted Baked Clams recipe. Featuring the rich, nutty flavor of Fisher® Walnut Halves, this dish elevates the beloved appetizer to a new level. The combination of fresh scallions, zesty lemon, and finely chopped garlic creates a mouthwatering filling that complements the briny sweetness of the littleneck clams. Perfect for entertaining, these clams can be prepared ahead of time and are freezer-friendly, making them a convenient choice for spontaneous gatherings. Each bite delivers a delightful crunch paired with the tender texture of the clams, offering a unique culinary experience that will impress your guests.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
unsalted butter
1/4 cup (softened)
scallions
2 (peeled, trimmed, and thinly sliced)
garlic cloves
2 (peeled and finely chopped)
fresh lemon juice
4 teaspoons (divided)
grated lemon zest
1 teaspoon
Fisher® Walnut Halves
1/2 cup (lightly chopped)
kosher salt
1/4 teaspoon
fresh ground white pepper
to taste
toasted breadcrumb
1/2 cup
littleneck clams
40 (thoroughly washed)
chopped parsley
2 tablespoons
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a food processor, combine the softened unsalted butter, scallions, garlic, 3 teaspoons of fresh lemon juice, and grated lemon zest. Pulse until the mixture is smooth. Transfer it to a medium-sized mixing bowl.
3
Stir in the finely chopped Fisher® Walnut Halves, kosher salt, and freshly ground white pepper to taste. Add the toasted breadcrumbs and mix thoroughly until well combined. Set the mixture aside.
4
In a large skillet, bring ½ cup of water to a boil. Carefully add the cleaned littleneck clams and cover the skillet with a lid. Steam the clams for about 3 minutes, or until they begin to open. Remove the clams from the skillet and let them cool enough to handle.
5
Using a butter knife, carefully pry open the clam shells and discard the top shells. Use a small knife to detach the clam bodies from their shells, leaving the clam meat in the bottom shell.
6
Loosely spoon the walnut-breadcrumb mixture over each clam, ensuring the clam body is somewhat covered. Arrange the filled clams in a single layer on a baking sheet.
7
Bake the clams in the preheated oven for 10 minutes.
8
After baking, switch your oven to broil. Broil the clams for 1 minute, keeping a close watch to prevent burning.
9
Remove the clams from the oven, drizzle with the remaining 1 teaspoon of lemon juice, and garnish each clam with a sprinkle of chopped parsley. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main recipe name?
The recipe is for Walnut-Crusted Baked Clams, a delicious twist on the classic Clams Casino.
Which brand of walnuts is recommended?
Fisher Walnut Halves are suggested for this recipe to provide a rich, nutty flavor.
How many littleneck clams do I need?
You will need 40 thoroughly washed littleneck clams.
What is the required oven temperature?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
How much butter is used in the walnut crust?
The recipe calls for 1/4 cup of softened unsalted butter.
How many scallions should be prepared?
Use 2 scallions that have been peeled, trimmed, and thinly sliced.
How many garlic cloves are needed?
You need 2 peeled and finely chopped garlic cloves.
How much lemon juice goes into the initial mixture?
Add 3 teaspoons of fresh lemon juice into the food processor mixture.
Is lemon zest included in the topping?
Yes, include 1 teaspoon of grated lemon zest for added flavor.
How should the Fisher Walnut Halves be prepared?
You should use 1/2 cup of walnuts that are lightly chopped.
What seasonings are used for the walnut-breadcrumb mix?
The mixture includes 1/4 teaspoon of kosher salt and fresh ground white pepper to taste.
How many breadcrumbs are required?
The recipe requires 1/2 cup of toasted breadcrumbs.
How do you steam the clams?
Bring 1/2 cup of water to a boil in a large skillet, add the clams, cover, and steam for about 3 minutes.
What should I do once the clams open?
Remove the clams from the skillet and allow them to cool enough to handle.
How do I prepare the shells after steaming?
Pry open the shells, discard the top shell, and use a small knife to detach the clam body from the bottom shell.
How is the walnut mixture applied?
Loosely spoon the walnut-breadcrumb mixture over each clam, ensuring the clam body is covered.
How long should the clams bake?
Bake the prepared clams in the oven for 10 minutes.
Is there a broiling step in this recipe?
Yes, after baking, switch the oven to broil and cook the clams for 1 minute.
What is the final garnish for the clams?
Garnish each clam with a sprinkle of 2 tablespoons of chopped parsley and a drizzle of the remaining lemon juice.
Can I prepare these baked clams in advance?
Yes, these clams can be prepared ahead of time for easier entertaining.
Are these Walnut-Crusted Baked Clams freezer-friendly?
Yes, this recipe is freezer-friendly, making it convenient for spontaneous gatherings.
What makes this a unique culinary experience?
The combination of zesty lemon, garlic, and the crunch of Fisher Walves provides a unique texture and flavor.
How much water is needed to steam the clams?
Use 1/2 cup of water in the skillet for steaming.
Should the butter be melted before mixing?
No, the butter should be softened so it can be pulsed into a smooth mixture in the food processor.
What type of pepper is recommended?
Freshly ground white pepper is recommended for this dish.
How many ingredients are used in total?
There are 11 ingredients listed for this recipe.
How should the clams be arranged on the baking sheet?
Arrange the filled clams in a single layer to ensure even baking.
What is the texture of the final dish?
The dish features a delightful crunch from the walnuts and breadcrumbs with tender clam meat.
How much lemon juice is used in total?
A total of 4 teaspoons of fresh lemon juice is used, divided between the mixture and the final drizzle.
What type of clams are best for this recipe?
Littleneck clams are specifically requested for this recipe.