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Baked Clams with Italian-Style Breadcrumbs and Horseradish


This recipe for delicious baked clams with Italian-style breadcrumbs and horseradish can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.

  • Servings: 4

Source: The Martha Stewart Show, October Fall 2007


  • 12 littleneck or cherrystone clams, shucked, juice reserved
  • Extra-virgin olive oil
  • 1/4 cup freshly grated horseradish
  • 1 cup Italian-Style Breadcrumbs
  • 1 lemon, halved
  • Coarse sea salt
  • Freshly ground black pepper


  1. Preheat broiler. Evenly place clams in their half shells on a baking sheet; drizzle with olive oil and set aside.

  2. In a small bowl, combine horseradish and breadcrumbs; sprinkle over clams and lightly pat down to adhere. Squeeze the juice from 1 of the lemon halves over clams; drizzle with olive oil.

  3. Place clams under broiler, and cook until breadcrumbs are light golden and bubbly, about 6 minutes, drizzling clams with reserved clam juice halfway through cooking.

  4. Transfer clams to a serving plate, season with salt and pepper. Cut remaining lemon half into 4 wedges. Serve clams immediately with lemon wedges.

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