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Randy Mayor Photo by: Randy Mayor

Sautéed Clams Parmesan

Serve this speedy entrée over angel hair pasta to soak up the flavorful broth.

Cooking Light MARCH 2006

  • Yield: 3 servings (serving size: 20 clams, 1/2 cup broth, and about 1/2 teaspoon oil)


  • 4 pounds littleneck clams
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon black pepper
  • 1/2 cup (2 ounces) preshredded fresh Parmesan cheese
  • 2 tablespoons dry breadcrumbs
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons olive oil


Combine clams, lemon juice, and pepper in a large nonstick skillet. Cover and cook over medium heat 8 minutes or until shells open. Discard any unopened shells.

While clams cook, combine cheese and next 4 ingredients (through parsley) in a small bowl; set aside.

Transfer clam mixture to a large bowl. Sprinkle with cheese mixture, and drizzle with oil.

Nutritional Information

Amount per serving
  • Calories: 414
  • Calories from fat: 20%
  • Fat: 9.4g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.8g
  • Protein: 19.5g
  • Carbohydrate: 8.8g
  • Fiber: 0.5g
  • Cholesterol: 44mg
  • Iron: 13.3mg
  • Sodium: 406mg
  • Calcium: 308mg

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Sautéed Clams Parmesan Recipe