Clams in the half Shell – Hook-Eze Pty Ltd

Clams in the half Shell

Clams in the half Shell


There are many ways to cook Clams in the half Shell… they can be grilled, baked, steamed, broiled, buttered & served raw, with a range of toppings including Pancetta, Bacon or a Vegetable mixture. This is a basic recipe, but feel free to let yourself go a little & have fun with it, get creative & make your own toppings with some of your favourite flavors.



10 – 12 Large Chowder Clams (scrubbed, rinsed, sand & grit removed)

Quarter cup of Dry White Wine

Half cup of butter

3 tablespoons Onion (diced finely)

1 clove Garlic (minced)

2 tablespoons chopped fresh Parsley

1 tablespoon Lemon juice

1 cup Breadcrumbs

1 tablespoon of Clam juice (or cooking liquid from steaming the Clams)

Salt & freshly ground Black Pepper

Quarter cup Parmesan Cheese



  1. In a large pot, pour in quarter cup of Dry White Wine, bring to the boil, add the Clams, reduce the heat to a simmer and let the Clams steam for approximately 6 – 10 minutes, until shells open. Those that have not opened after 10 minutes, are probably not good.
  2. Remove the Clams from the pot & let cool, before removing the meat from the shell (not the foot which is attached to the shell) and mince finely.
  3. Break the shells apart from the hinges, rinse & set onto a baking tray.
  4. Preheat oven to 350 degrees F.
  5. Melt the butter over medium heat in a sauté pan and add the finely chopped onion, cooking till onions have softened (2-3 minutes). Next add the garlic and cook for 1 minute before adding the parsley, minced clams, lemon juice, clam juice & breadcrumbs.
  6. Stir to combine ingredients well. If the mix is a little dry, add more butter, if too wet, add more breadcrumbs.
  7. Spoon the mixture into the Clam Shells, sprinkle with Parmesan Cheese and bake for 20 – 25 minutes, till the cheese is lightly browned.
  8. Spread some course Sea Salt on a platter, place the Clams in half shells onto the salt & serve.