Baked Clams (Paul’s Famous)
Ingredients:
Directions:
Origin of Recipe: Paul Binger adapted this recipe from a Dom DeLoise cookbook. He has become “famous” for his baked clams in our household! Everyone loves these, and we usually make the baked clams on holidays or when we are having a large crowd over. You can cut the recipe in half for smaller groups. Th ese clams also freeze well if you want to prepare these ahead of time. (Move over, Dom; Paul kicked it up a notch!)
In the summer of 2005, Nancy and Wendy decided that it was a great idea to collect clam shells down on the beach at Fire Island at Robert Moses State Park…we brought large plastic bags and hauled back a tremendous amount of shells. We then soaked these for a few days in a plastic tub with some bleach and after that we ran these same shells through the dish washer…now when we serve the clams to our guests, the clams are in authentic sea shells and we can just throw these away…easy cleanup!
- 1 large container of Long Island chopped with the juice (½ gallon container) (clams can be purchased at Restaurant Row in Bayshore, Restaurant Depot in Melville or at the “source” in Point Lookout at the Doxee Clam facility)
- 4 cups of Italian flavored breadcrumbs
- 1 tablespoon oregano
- 1 head of garlic—peeled and minced (food processor works well)
- 1 medium or 2 small onions-chopped fine
Directions:
- Combine all ingredients well in a large mixing bowl.
- Use an olive oil spray on clam shells or brush on olive oil on the shells.
- Fill the shells with the clam mixture.
- If desired, sprinkle a little paprika and/or grated cheese on top of each clam and then bake at 375 degrees for 25 minutes.
- Serve after cooling for 5 minutes.
Origin of Recipe: Paul Binger adapted this recipe from a Dom DeLoise cookbook. He has become “famous” for his baked clams in our household! Everyone loves these, and we usually make the baked clams on holidays or when we are having a large crowd over. You can cut the recipe in half for smaller groups. Th ese clams also freeze well if you want to prepare these ahead of time. (Move over, Dom; Paul kicked it up a notch!)
In the summer of 2005, Nancy and Wendy decided that it was a great idea to collect clam shells down on the beach at Fire Island at Robert Moses State Park…we brought large plastic bags and hauled back a tremendous amount of shells. We then soaked these for a few days in a plastic tub with some bleach and after that we ran these same shells through the dish washer…now when we serve the clams to our guests, the clams are in authentic sea shells and we can just throw these away…easy cleanup!