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Baked clams (pua'a): recipe illustration
Fish & seafood

Baked clams (pua'a)

Clams opened and browned with butter, pepper and lime, releasing a salty, fragrant juice. A simple, sociable dish, served piping hot in its shell.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

238 kcal per serving

Protein
9.8 g
Carbohydrates
7.5 g
of which sugars
0.9 g
Fat
18.4 g
of which saturated fat
11.5 g
Fiber
1.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 220 °C and rinse the clams under cold water, discarding any that stay open.
  2. Place them on a tray, flat side up, and let them open in the oven for 5 minutes.
  3. Meanwhile, mix the melted butter with the chopped garlic, snipped parsley and the juice of the lime.
  4. Spoon a little of the flavoured butter over each clam.
  5. Sprinkle with breadcrumbs and pepper.
  6. Bake for another 6 to 7 minutes, until the butter bubbles and the breadcrumbs are golden.
  7. Serve right away, with lime wedges.

Variations and tips

Cheesy gratin version. Add 40 g of grated gruyère to the breadcrumbs for a stringier gratin.

With what you can find here. Frozen or canned clams can replace fresh ones, baked straight from the tin or bag.

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Original Ecomely recipe.