The Belmont Business Improvement District

Baked Clams from Umberto’s Clam House


  • 12 littleneck clams
  • ½ cup toasted breadcrumbs
  • 1 tablespoon chopped Italian parsley
  • 1 ½ teaspoons grated parmesan cheese
  • 2 teaspoons olive oil
  • 2 teaspoons clam juice


Preheat the broiler.

Open the clams, so they’re on the half shell, and set them aside.

Mix all the ingredients except the clams together into a semi dry paste.

Spoon and pat the bread crumb mixture onto each clam. Place them in a broiler pan and put them under the broiler for 5 to 8 minutes or until the bread crumbs are browned on top