Parmesan Baked Clams

Ingredients

In this English adaptation, the original Chilean dish "Machas a la parmesana" is transformed into Parmesan Baked Clams. While the essence of the dish remains the same, the adaptation incorporates English culinary influences. The original recipe may have used specific Chilean ingredients and spices, which have been replaced with English equivalents to suit the target cuisine. The cooking techniques and flavors have been adjusted to align with English culinary traditions, resulting in a dish that is familiar and appealing to English palates. We alse have the original recipe for Machas a la parmesana, so you can check it out.

• 24 fresh clams, scrubbed and cleaned 24 fresh clams, scrubbed and cleaned
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1/2 cup (50g) grated parmesan cheese 1/2 cup (50g) grated parmesan cheese
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 18g, 1g
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a bowl, combine the breadcrumbs, grated parmesan cheese, minced garlic, chopped parsley, olive oil, salt, and pepper. Mix well until the ingredients are evenly incorporated.
3. 3.
   Place the cleaned clams in a large baking dish, ensuring they are in a single layer.
4. 4.
   Spoon the breadcrumb mixture over each clam, pressing it gently to adhere.
5. 5.
   Bake the clams in the preheated oven for 10-12 minutes, or until the topping turns golden brown and crispy.
6. 6.
   Remove from the oven and let the clams cool for a few minutes before serving.
7. 7.
   Serve the Parmesan Baked Clams as an appetizer or main course, accompanied by lemon wedges for squeezing over the clams.

Treat your ingredients with care...

• Clams — Ensure that the clams are fresh and properly cleaned before cooking. Discard any clams that are cracked or do not close when tapped.
• Parmesan cheese — Use freshly grated parmesan cheese for the best flavor and texture.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor until finely ground.

Tips & Tricks

• To enhance the flavor, add a pinch of red pepper flakes to the breadcrumb mixture for a subtle heat.
• Serve the Parmesan Baked Clams with a side of garlic bread or a fresh green salad for a complete meal.
• If fresh clams are not available, you can use frozen clams, but make sure to thaw them before cooking.
• For a variation, you can add a splash of white wine to the baking dish before placing it in the oven for an extra layer of flavor.
• Experiment with different herbs such as thyme or basil to customize the taste according to your preference.

Serving advice

Serve the Parmesan Baked Clams hot, straight from the oven. Garnish with additional fresh parsley for a pop of color. Provide lemon wedges on the side for squeezing over the clams, as the acidity enhances the flavors.

Presentation advice

Arrange the Parmesan Baked Clams on a large platter, ensuring the golden brown crust is visible. Sprinkle some extra grated parmesan cheese and parsley over the top for an elegant touch. Serve with small forks or toothpicks for easy enjoyment.