Clams Cracktino

Name: Clams Cracktino
Prep time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 26 littleneck clams; 1/2 sleeve Town House crackers (about 18 crackers); 1 tbsp. unsalted butter, melted; 2 tsp. grated Pecorino Romano; 1/2 tsp. onion powder; 1 tsp. chopped fresh flat-leaf parsley; Tabasco sauce, for serving

Serve this baked clam appetizer all summer long

By The Martha's Vineyard Cookbook by Julia BlanterPublished: Jun 17, 2025

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Becky Luigart-Stayner for Country Living

Yields:

Prep Time:

30 mins

Total Time:

50 mins

Just 20 miles long with 124 miles of coastline, the Massachusetts island of Martha’s Vineyard is home to more than 100 restaurants and cafés and 50 farms amongst its multiple towns, which means good eats are a given. Beau Begin serves Clams Cracktino from his roving van Clambulance.

If clams are hard to shuck, bake in a 350°F oven for 7 to 8 minutes or just until they begin to open, then reduce baking time with filling to 8 minutes.

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Ingredients

26 littleneck clams
1/2 sleeve Town House crackers (about 18 crackers)
1 Tbsp. unsalted butter, melted
2 tsp. grated Pecorino Romano
1/2 tsp. onion powder
1 tsp. chopped fresh flat-leaf parsley
Tabasco sauce, for serving

Directions

1. Step 1Preheat oven to 350°F. Shuck the clams and return each to a halfshell (discard the other shell half). Put the shells on a rimmed baking sheet.
2. Step 2Pulse crackers in a food processor until finely ground, 10 to 12 times; transfer to a bowl. Add butter, Pecorino, onion powder, and parsley and stir to combine. Spoon over clams, dividing evenly. Bake until topping is golden, 13 to 15 minutes. For a deeper color, broil 1 to 2 minutes, watching carefully so the topping does not burn. Serve with Tabasco sauce alongside.

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