Baked Long Island Cherry Stone Clams. A Classic in The Summer of Seafood.
Oh yeah…. the Summer of Seafood continues and the way it is going now, I hope it never ends.
One of the freshest, easiest and most rewarding seafood recipes that I have in my culinary treasure chest is for Baked Clams.
Baked Long Island Cherry Stone Clams, to be precise.
Simple, delicious and a big tradition on Long Island.
Long Island has been very popular in the clam business for generations and for good reason.
The Great South Bay of Long Island produces some of the finest clams as well as numerous bays and areas scattered throughout the North Fork of Long Island and I, have the pleasure of residing around them all.
What does this mean?
Never frozen, always fresh.
No chemicals, no preservatives.
Easy to come across and at a good price.
I could spend the entire day clamming the bays, but because of the proximity of fresh seafood around, I’d rather spend my time creating recipes, preserving traditions and spending quality family time at the beach.
Clamming on Long Island is a tradition for many. A tradition passed down from family to family. From Baymen to Clammers to just the average local fisherman, years of experience, knowledge and passion are in the blood of many.
What’s so good about Long Island cherry stone baked clams?
They are briney, salty, sweet and delicious.
With a lemon and buttery bread crumb topping, I’m sure this recipe will be one of your summer traditions for years.
Enjoy the clams and enjoy your summer!
- 1 dozen littleneck clams, scrubbed and totally cleaned
- 1 cup plain bread crumbs
- 2 tablespoons finely chopped Italian parsley leaves
- 3 tablespoons finely chopped fresh oregano leaves
- 1/8 teaspoon crushed red pepper flakes
- Kosher salt
- 1/4 teaspoon black pepper, freshly cracked.
- 2 to 3 tablespoons extra-virgin olive oil
- 1/2 cup chicken stock
- 1/2 cup salted butter
- 2 cloves garlic, chopped
- Bring a large saucepan of water to a boil and add the clams. Boil for about 6 minutes (until all of the clams are open). Drain the water from the pan.
- Place the full halves onto a baking sheet and remove the empty half of the shell and discard.
- Preheat the oven to 350 degrees.
- In a large bowl mix the breadcrumbs, oregano, parsley, red pepper flakes, oil, chicken broth, salt and pepper.
- Melt butter in a skillet over medium heat, add garlic and saute until translucent.
- Add the breadcrumb mixture to the garlicky buttery mix and cook for about 2 minutes, until golden brown .
- Spoon onto the clams in the shells.
- Bake for 10 to 12 minutes until browned and crispy.
- Garnish with lemon.
- Goes well with a light beer or a cold chardonnay or pinot gris.
- * It's great if you can harvest these clams yourself, but save yourself sometime and get them pre-cleaned and ready to cook from your seafood market.