Clams a la Ivar


 
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Clams a la Ivars
Prep Time
24 mins
Cook Time
17 mins
Total Time
41 mins
 
Course: Appetizer
Cuisine: American
Servings: 5
Author: Jayne
Ingredients
  • Clams on the Half Shell
  • Serves 6
  • 4 Tbsp olive oil
  • 3 oz. bread crumbs
  • 3 dozen clams
  • 1 cup white wine
  • ½ onion diced
  • 1-2 cloves garlic minced
  • ½ cup minced fennel bulb white part only
  • 1 sweet red pepper diced
  • ½ lemon
  • ¼ cup oregano minced
  • ¼ cup Italian parsley minced
Instructions
  1. Scrub the clams with a stiff brush under cold water. Bring a quart of water to a boil. Add the wine and clams. Cook over high heat until the clams open.
  2. Strain the clams. Set the liquid aside.

  3. Remove the clam meat from the shells, chop, cover, and chill. In a large sauce pan, heat 2 tablespoons of olive oil.

  4. Sauté the onions, garlic, fennel, and red pepper until the onions are translucent, but not browned.

  5. Add the juice of half a lemon and one half cup of the reserved cooking liquid. Add the chilled diced clams. Add the oregano, parsley, and bread crumbs.

  6. Preheat oven to 350 degrees.
  7. Fill the clam shells with the clam mixture and place on a baking sheet. Drizzle the remaining olive oil over the clams.
  8. Bake 6 – 8 minutes. Serve immediately
Recipe Notes

I took a trip to Seattle many years ago and had the good fortune to eat at Ivar’s. Ivar’s is Seattle’s most famous seafood restaurant well known for its clam dishes. This h is inspired by that experience.