Chopped Baked Clams
Chopped Baked Clams is a pescatarian recipe with 4 servings. One serving contains 177 calories, 5g of protein, and 11g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of egg, clams, oregano, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 35 minutes.
Instructions
Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes.
Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic. Stir in the clams, thyme, and oregano.
Remove from heat and stir in the beaten egg. Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet.
Drizzle butter over each ramekin.
Bake in preheated oven for 15 minutes.
Recommended wine: Chardonnay, Muscadet, Riesling
Chardonnay, Muscadet, and Riesling are my top picks for Clams. 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 Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.
![Rochioli Estate Chardonnay]()
Rochioli Estate Chardonnay
This wine is a fine example of the unique characteristics from the Rochioli property and the Russian River Valley. Aromas of ripe apple, tropical fruit, hazelnut and a touch of spice combine with the rich apple flavors and crisp acidity.