Barbecue Clams
Juicy clams topped with cheese and bacon, broiled to crispy perfection. A savory, smoky appetizer perfect for seafood lovers and entertaining guests.
Ingredients
Instructions
- Shuck the clams and loosen them from the shells.
- Leave the clams on the larger half-shells.
- Place the shells in a 1 1/2 to 2 inch deep baking pan.
- Put about 1/4 teaspoon of ketchup on each clam.
- Add a 1/2 inch slice of sharp cheese on top of each clam.
- Top with a 1/2 inch slice of lean bacon.
- Broil for about 5 minutes or until the bacon is crisp.
Tips & Substitutions
For optimal results, use fresh clams and check for any that are open before cooking. If you don't have sharp cheese, substitute with cheddar or gouda for similar flavor profiles. If desired, add spices like cayenne or paprika to the ketchup for a kick. To easily shuck clams, soak them in saltwater for about an hour to help loosen the shells.
Serving Suggestions
Serve barbecue clams as a delicious appetizer alongside a fresh salad or crusty bread. They pair beautifully with a light, crisp white wine or a refreshing beer. For a complete meal, consider serving with sides like Creole Rice And Tuna Casserole or a hearty soup like Granny Simonson'S Potato Soup to complement the flavors.
Storage & Reheating
Leftover barbecue clams should be stored in an airtight container in the refrigerator and consumed within 1-2 days. To reheat, place them under the broiler for a few minutes until heated through and the bacon crisps up again. Avoid reheating in the microwave as it can make the clams rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Clams contains roughly 206 calories, with 4g protein, 46g carbohydrates, and 3g fat. It is a good source of potassium (11% of the Daily Value). Note that it is relatively high in sodium, at 1650mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen clams for this recipe?
While fresh clams are recommended for the best flavor and texture, you can use frozen clams if fresh ones are unavailable. Thaw them completely and ensure they are thoroughly cleaned before proceeding with the recipe. Keep in mind that they may be less tender than fresh clams.
What type of bacon works best for barbecue clams?
Lean bacon is ideal for this recipe as it crisps well without overpowering the delicate flavor of the clams. Turkey bacon can be a lower-fat alternative, but it may not provide the same smoky flavor. Consider experimenting with different types of bacon to find your preferred taste.
How do I know if the clams are fresh?
Fresh clams should be tightly closed or close when tapped. Discard any that remain open, as they are likely dead and unsafe to eat. Additionally, fresh clams should have a clean, ocean-like smell. If they smell overly fishy or off, it's best to avoid using them.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).