Clams with Lemon Garlic and Herbs

Introduction

These clams bake in foil packets with celery, onion, bell pepper, garlic, parsley, thyme, and lemon, so they steam in their own juices while the vegetables soften. The 450°F oven keeps the cook time short, and the foil packets make cleanup minimal. Use this when you want a fast seafood dinner or a simple outdoor-style meal without tending a pot.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 18

Ingredients

• 18 ea. (2 lbs) clams
• 2 celery stalks, finely chopped
• 1 onion, finely chopped
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 2 tbsp parsley
• 1 tbsp thyme
• ½ cup of lemon

Instructions

1. Preheat oven to 450°F (230°C).
2. Clean clams.
3. Cut out four 18-inch aluminum foil squares.
4. Make squares into double foil pockets and put ingredients in them.
5. Fold edges so there is plenty of space for them to open. The edges themselves should be tightly folded several times to close up.
6. Bake for 15-25 minutes.
7. Eat right out of the foil or empty onto plate.

Variations

• Replace the bell pepper with fennel for a less sweet, more savory packet with a mild anise note.
• Swap the onion for shallots if you want a milder allium flavor that cooks down faster.
• Use mussels instead of clams for a softer texture and slightly shorter bake time.
• Add a pinch of red pepper flakes to each foil pocket if you want heat without changing the basic method.
• Increase the parsley and reduce the thyme for a greener, fresher herb profile with less earthiness.

Tips for Success

• Scrub the clams well during the cleaning step and discard any with cracked shells.
• When you build the double foil pockets, leave headroom so the shells can open without tearing the foil.
• Fold the foil edges several times so the packets stay sealed and trap the steam.
• Start checking at 15 minutes; the clams are done when the shells have opened and the vegetables look softened.
• Discard any clams that stay closed after baking.

Storage and Reheating

Reheat gently in a covered skillet over low heat with a small splash of water or lemon for 2 to 4 minutes, just until warmed through. You can also reheat in a 300°F oven in a loosely closed foil packet for about 8 minutes. Avoid long microwave reheating, which makes the clams rubbery.

FAQ

Can you assemble the foil packets ahead of time?

Yes. You can build the packets a few hours ahead and keep them refrigerated until you are ready to bake.

How do you know when the clams are done?

The shells should open during baking. Once most are open and the vegetables are tender, they are ready.

Discard any that stay closed after cooking. That is the safest approach.

Can you use bottled lemon juice instead of fresh lemon?

Yes, if that is what you have. Fresh lemon gives a brighter flavor, but bottled juice will still provide the acidity the packets need.