Reviews        Add Rating & Review

Back to Peter Lo Cascio’s Baked Clams All Reviews for Peter Lo Cascio’s Baked Clams - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Peter Lo Cascio’s Baked Clams Recipe Summary Servings: 24

Ingredients Ingredient Checklist 24 littleneck clams (about 4 pounds), scrubbed 1 cup plus 3 tablespoons dry white wine or water 1 (10-ounce) package fresh spinach, trimmed 12 tablespoons (1 1/2 sticks) unsalted butter 3 tablespoons thinly sliced shallots 1 clove garlic, minced 1/2 cup finely chopped celery hearts 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh tarragon 1 tablespoon finely chopped fresh chives 1 cup fresh breadcrumbs 2 tablespoons anise-flavored liqueur 1 large egg yolk Coarse salt and freshly ground pepper 1/2 cup freshly grated Parmesan cheese Lemon wedges, for serving

Gallery Peter Lo Cascio’s Baked Clams

Recipe Summary Servings: 24

Peter Lo Cascio's Baked Clams

Peter Lo Cascio’s Baked Clams

Peter Lo Cascio’s Baked Clams

Recipe Summary Servings: 24

Recipe Summary

Servings: 24

Servings: 24

24

Ingredients

Ingredients

  • 24 littleneck clams (about 4 pounds), scrubbed 1 cup plus 3 tablespoons dry white wine or water 1 (10-ounce) package fresh spinach, trimmed 12 tablespoons (1 1/2 sticks) unsalted butter 3 tablespoons thinly sliced shallots 1 clove garlic, minced 1/2 cup finely chopped celery hearts 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh tarragon 1 tablespoon finely chopped fresh chives 1 cup fresh breadcrumbs 2 tablespoons anise-flavored liqueur 1 large egg yolk Coarse salt and freshly ground pepper 1/2 cup freshly grated Parmesan cheese Lemon wedges, for serving

Directions

Preheat oven to 425 degrees.

Place clams in a 4-quart pot and add 1 cup white wine or water; cover and cook over medium-high heat until clams have opened, about 5 minutes. Remove from heat; let cool.

Meanwhile, rinse spinach with cold water; shake to remove excess water but do not pat dry. Place spinach in a medium saucepan; cover and cook over medium heat until spinach is wilted, 8 to 10 minutes. Uncover, stir, and cover again; continue cooking 2 minutes more. Drain and let cool slightly. Squeeze spinach to remove excess moisture; chop and set aside.

Remove clams from shells, reserving shells and discarding any clams that remain unopened. Finely chop clams; you should have about 1 1/2 cups. Set aside. Line a fine mesh sieve with cheesecloth and set over a medium bowl; strain clam cooking liquid into bowl and set aside 1/2 cup. Reserve any remaining liquid for another use.

Melt 4 tablespoons butter in a large skillet over medium heat. Add shallots, garlic, and celery; cook, stirring, for 5 minutes. Add remaining 3 tablespoons wine and bring to a simmer; cook until liquid is almost evaporated. Add reserved spinach and clams; stir to combine.

Cut remaining 8 tablespoons butter into pieces and add to skillet along with parsley, tarragon, chives, breadcrumbs, reserved clam juice, and anise. Add egg yolk and stir to combine; season with salt and pepper. Cook, stirring occasionally, about 3 minutes. Fill reserved clam shells with clam mixture; transfer shells to a baking sheet and sprinkle with cheese. Bake until filling is hot, about 10 minutes. Serve immediately with lemon wedges.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Peter Lo Cascio’s Baked Clams

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Peter Lo Cascio’s Baked Clams

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest