Baked Clams

(Makes 4 Servings)


  • 2 cans (10 oz.) Geisha┬« Baby Clams Whole, drained
  • 1 can (4 oz.) Geisha┬« Mushrooms, drained
  • 1 pkg. (10 oz.) frozen chopped spinach
  • 1 cup Mozzarella cheese, coarsely grated
  • 2 Tbsp. freshly grated Parmesan cheese
  • 2 Tbsp. finely chopped onion
  • 4 Tbsp. finely chopped parsley
  • 2 Tbsp. butter, melted
  • Dash salt
  • Dash hot pepper sauce
  • 1/3 cup white bread crumbs
  • large clam shells


  1. Rinse Baby Clams, dry on paper towels.
  2. Thaw spinach and cook for a couple of minutes according to package directions. Drain very well.
  3. Put Baby Clams onto the shells in a baking pan.
  4. In a bowl, combine cooked spinach, Mush rooms, chopped onion, parsley, salt and hot pepper sauce. Add the melted butter. Top each clam with a tablespoon of spinach mixture.
  5. Sprinkle top of clams with bread crumbs, Mozzarella cheese, parmesan cheese a little melted butter.
  6. Bake at 425 degrees F for about 10 minutes or until clams start curling at the edges.