Joe’s Parmesan Little Neck Clams

Baked Parmesan Little Neck Clams served on a bed of pink Himalayan salt, garnished with fresh chives and lime wedges. The clams have a golden, crispy cheese topping with a slightly bubbly and browned appearance, enhancing their delicious presentation. The vibrant green lime slices add a touch of freshness to the savory dish.

Looking for a simple yet flavorful seafood dish? These Parmesan Little Neck Clams are a perfect addition to any meal—especially if you’re celebrating the Italian-American Feast of the Seven Fishes on Christmas Eve. With a crispy, savory crust, a touch of bacon fat for richness, and a bright finish of parsley and malt vinegar, these clams are easy to prepare yet packed with bold flavors.

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Serving Size: 4
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Ingredients

  • 24 Little Neck Clams
  • 1/4 cup flour
  • 1/4 cup seasoned bread crumbs
  • 1 Tbl Parmesan cheese, grated
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh pepper
  • 3 Tbl bacon fat
  • 1 Tbl fresh parsley, chopped
  • Malt vinegar

Instructions

  1. Half-shell the clams and set them aside.
  2. In a bowl, mix the flour, bread crumbs, Parmesan, salt, and pepper. In a large skillet over high heat, render the bacon fat. Sprinkle a generous coating of the flour mixture over all the clams and carefully place them flesh side down, using a spoon, into the fat. Cook for about two minutes and remove to serving plates flesh side up. Top them with fresh parsley and malt vinegar.

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