No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Baked Clams with Pine Nuts and Basil

  • Yield: Makes 6
Baked Clams with Pine Nuts and Basil

Source: Martha Stewart Living, September 1996


  • 1/3 cup pine nuts
  • 2 pounds quahog clams, shucked, liquid and shells reserved
  • 5 pounds cherrystone clams, shucked, liquid reserved
  • 1 clove garlic, minced
  • 1 tablespoon unsalted butter, room temperature, plus 1 tablespoon melted
  • 1 cup loosely packed fresh basil leaves, coarsely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon dry vermouth
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup dry breadcrumbs
  • 1 lemon, sliced into wedges


  1. Preheat oven to 400 degrees. Place pine nuts in a single layer on a rimmed baking sheet; toast until golden, about 7 minutes. Shake the pan often while baking to make sure the nuts toast evenly. Let cool; finely chop.

  2. Wash and dry 6 quahog shells; set aside.

  3. Coarsely chop clams; in a large bowl, toss clams with pine nuts, garlic, 1 tablespoon softened butter, basil, lemon juice, vermouth, salt, and pepper; add 1 to 2 tablespoons clam liquid. In a small bowl, mix breadcrumbs with 1 tablespoon melted butter.

  4. Divide clam mixture among reserved shells on a baking sheet; sprinkle with breadcrumbs, and bake until golden brown, about 15 minutes. Serve with lemon wedges.

Reviews (0)

Related Topics