Oven-Roasted Littleneck Clams

Oven-Roasted Littleneck Clams

By Citarella Published: February 3, 2017

  • Yield: 1 dozen clams (4 Servings)
  • Prep: 10 minutes
  • Cook: 2 minutes
  • Ready In: 12 minutes

You know those stuffed clams served in restaurants with 42 pounds of stuffing on them? These are NOT those. I want you to taste the sweet, tender clam, not the stuffing. Otherwise it’s a waste. I sprinkle breadcrumbs on shucked clams and there you have it, a delicious appetizer — and you don’t have to send a search party out for the clam! – Joe Gurrera, Citarella’s Owner & Original Fishmonger, author of JOE KNOWS FISH.


  • 2 dozen raw littleneck clams cleaned, shucked, shells reserved
  • ¼ cup seasoned breadcrumbs
  • 2 tablespoons extra-virgin olive oil


  1. Preheat the oven to 375° F.
  2. Line a rimmed baking sheet with parchment paper and arrange the clam shells, open-side up, on the baking sheet. Place one clam in each shell. Set aside.
  3. In a small bowl, combine the breadcrumbs with the olive oil and toss until they are thoroughly moistened. Top each clam with a small mound of the breadcrumb mixture. It is important that you can still see the clam (remember, you want to taste the clam, not mask the flavor).
  4. Bake the clams in the preheated oven for 8 to 10 minutes, until the breadcrumbs are golden brown. Serve immediately.