Baked Clams with Walnuts

Name: Baked Clams with Walnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 54 milliliters toasted breadcrumbs; 2 cloves garlic, peeled and finely chopped; 0 teaspoons kosher salt; 4 teaspoons fresh lemon juice, divided; 1 teaspoon grated lemon zest; 40 littleneck clams, thoroughly washed; 2 Tbsps chopped parsley; 2 scallions, peeled, trimmed and thinly sliced; 1 sticks unsalted butter, softened; 59 grams Fisher® Walnut Halves, lightly chopped; 8 servings Freshly ground white pepper

Baked Clams with Walnuts takes roughly 45 minutes from beginning to end. This recipe serves 8. This hor d'oeuvre has 143 calories, 4g of protein, and 11g of fat per serving. This recipe from Foodnetwork requires pepper, garlic, walnut halves, and lemon juice. It is a good option if you're following a pescatarian diet.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Place the butter in the bowl of a food processor and add the scallions, garlic, 3 teaspoons lemon juice and lemon zest. Pulse to blend.

Ingredients you will need

Lemon Juice

Lemon Zest

Green Onions

Butter

Garlic

Equipment you will use

Food Processor

Bowl

Transfer the mixture to a bowl; add the walnuts and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Walnuts

Equipment you will use

Bowl

Add the breadcrumbs and stir to blend; set aside.

Ingredients you will need

Breadcrumbs

Heat 1/2 cup water in a large skillet until boiling.

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Water

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Frying Pan

Place clams into the pan and cover with a lid.

Ingredients you will need

Clams

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Frying Pan

Let clams steam for 3 minutes or until some of the clams begin to open.

Ingredients you will need

Clams

Remove clams from pan and let sit until they are cool enough to handle. Pry the clam shells open using a butter knife, remove and discard the upper shell. Use a small knife to detach the clam body from the shell. Loosely mold some of the breadcrumb mixture into each of the shells so the clam body is somewhat covered. Arrange them in a single layer on a baking sheet.

Ingredients you will need

Breadcrumbs

Butter

Pasta Shells

Clams

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Baking Sheet

Knife

Frying Pan

Bake for 10 minutes.

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Oven

Preheat the broiler and broil them for a minute, watching them constantly so they don't burn.

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Broiler

Remove them from the oven.

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Oven

Drizzle with the remaining 1 teaspoon lemon juice. Top each clam with parsley.

Ingredients you will need

Lemon Juice

Parsley

Serve immediately.

2013 John B. Sanfilippo & Son, Inc. Fisher is a registered trademark of John B. Sanfilippo & Son, Inc.

Equipment

Ingredients

Servings:

54milliliters

toasted breadcrumbs 2cloves

garlic, peeled and finely chopped 0teaspoons

kosher salt 4teaspoons

fresh lemon juice, divided 1teaspoon

grated lemon zest 40

littleneck clams, thoroughly washed 2Tbsps

chopped parsley 2

scallions, peeled, trimmed and thinly sliced 1sticks

unsalted butter, softened 59grams

Fisher® Walnut Halves, lightly chopped 8servings

Freshly ground white pepper

Recommended wine: Chardonnay, Riesling, Muscadet

Clams on the menu? Try pairing with Chardonnay, Riesling, and Muscadet. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Le Grand Courtage Blanc de Blancs Brut. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 19 dollars per bottle.

Le Grand Courtage Blanc de Blancs Brut

The bouquet presents hints of green apple, honeysuckle, and toasted brioche. On the palate, a delicate balance of dryness and acidity lingers with a bit of Meyer lemon, honeydew and soft floral notes. The Blanc de Blancs Brut is very cuisine and cocktail-friendly. Try it with savory hors d'oeuvres, buttered popcorn, creamy pasta dishes, fried chicken, spicy Asian dishes, seafood, fruit-based desserts or semi-soft cheese. Mix with elderflower or fruit liqueurs, or fresh juice and quality spirits for a light, refreshing sparkling cocktail.The Blend: Chardonnay imparts depth and complexity for the overall balance while Chenin Blanc lends citrus and hints of honey for a creamy texture. Colombard's higher acidity provides structure, length and a pleasant minerality that is supplemented by the Ugni Blanc's fruit profile. Grapes are sourced from quality terroirs in France, such as Burgundy and Loire Valley.