baked clams recipe
The Best baked clams recipe
They’re also perfect for any occasion. Serve them up with crusty bread and a simple lemon wedge for a quick meal, or pair them with a fresh salad for something lighter. The kids especially love how they taste like a little vacation, and honestly, so do I. Plus, there’s nothing quite like the smell of clams baking in the oven—it’s warm, inviting, and makes the whole kitchen feel cozy. And because it’s so easy to prep ahead, you can have them ready in under an hour, which is always a win.
Easy Baked Clams with Garlic Tomato Sauce
A simple, flavorful baked clams dish that delivers tender clams in a rich tomato-garlic sauce. Perfect for a quick weeknight meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 lb fresh clams (steamed or cleaned)
- 2 tbsp olive oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp butter
- 1/2 cup heavy cream
👨🍳Directions
-
1
Preheat oven to 425°F. Lightly grease a baking sheet. -
2
Steam the clams for 5 minutes until they open naturally. Discard any that don’t open. -
3
Mix flour and salt in a bowl. Set aside. -
4
In a separate bowl, combine tomato sauce, minced garlic, butter, and heavy cream. Simmer for 5 minutes. -
5
Brush the baking sheet with olive oil. Place clams in a single layer, then sprinkle with the flour mixture. -
6
Pour the sauce over the clams and bake for 15 minutes. Reduce heat to 375°F and bake for another 10–15 minutes until clams are tender and sauce is bubbling.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Baked Clams with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Baked Clams with Garlic Tomato Sauce
1. What is the best way to prepare clams before baking them?
Clams should be cleaned thoroughly by rinsing them under cold water and gently tapping them on a hard surface to loosen any debris. Discard any clams that don’t open when tapped or have an off smell. Pat them dry with paper towels before seasoning to ensure even browning.
2. Can I substitute fresh clams for frozen clams in this recipe?
Yes, frozen clams work just as well. Thaw them overnight in the fridge and rinse again before using. Just be mindful that frozen clams may release slightly more moisture as they cook, so adjust the baking time by a few minutes if needed.
3. What if I don’t have a baking dish with a lid?
Skip the lid if you don’t have one. The clams will still bake evenly, though you may need to check them a bit more frequently to prevent overcooking. A lightly covered dish (like aluminum foil) can also help retain moisture if desired.
4. How long should I bake the clams at 425°F?
Bake at 425°F (220°C) for about 15–18 minutes, or until the clams open naturally and the filling is tender. If they don’t open after 15 minutes, they’re likely overdone—remove them from the oven immediately.
