Food & Cooking Recipes Appetizers Peter Lo Cascio's Baked Clams Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 24 An assortment of herbs, including tarragon, parsley, and chives, gives these simple baked clams from Peter Lo Cascio, a Martha Stewart Center for Living charity winner, their fresh flavor. Serve for a seasonal spring appetizer. Ingredients 24 littleneck clams (about 4 pounds), scrubbed 1 cup plus 3 tablespoons dry white wine or water 1 (10-ounce) package fresh spinach, trimmed 12 tablespoons (1 ½ sticks) unsalted butter 3 tablespoons thinly sliced shallots 1 clove garlic, minced ½ cup finely chopped celery hearts 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh tarragon 1 tablespoon finely chopped fresh chives 1 cup fresh breadcrumbs 2 tablespoons anise-flavored liqueur 1 large egg yolk Coarse salt and freshly ground pepper ½ cup freshly grated Parmesan cheese Lemon wedges, for serving Directions Preheat oven to 425 degrees. Place clams in a 4-quart pot and add 1 cup white wine or water; cover and cook over medium-high heat until clams have opened, about 5 minutes. Remove from heat; let cool. Meanwhile, rinse spinach with cold water; shake to remove excess water but do not pat dry. Place spinach in a medium saucepan; cover and cook over medium heat until spinach is wilted, 8 to 10 minutes. Uncover, stir, and cover again; continue cooking 2 minutes more. Drain and let cool slightly. Squeeze spinach to remove excess moisture; chop and set aside. Remove clams from shells, reserving shells and discarding any clams that remain unopened. Finely chop clams; you should have about 1 1/2 cups. Set aside. Line a fine mesh sieve with cheesecloth and set over a medium bowl; strain clam cooking liquid into bowl and set aside 1/2 cup. Reserve any remaining liquid for another use. Melt 4 tablespoons butter in a large skillet over medium heat. Add shallots, garlic, and celery; cook, stirring, for 5 minutes. Add remaining 3 tablespoons wine and bring to a simmer; cook until liquid is almost evaporated. Add reserved spinach and clams; stir to combine. Cut remaining 8 tablespoons butter into pieces and add to skillet along with parsley, tarragon, chives, breadcrumbs, reserved clam juice, and anise. Add egg yolk and stir to combine; season with salt and pepper. Cook, stirring occasionally, about 3 minutes. Fill reserved clam shells with clam mixture; transfer shells to a baking sheet and sprinkle with cheese. Bake until filling is hot, about 10 minutes. Serve immediately with lemon wedges. Rate it Print