Tender clams are shucked and filled with a savory, breadcrumb mixture infused with garlic, parsley, and a hint of lemon, then baked until golden and crispy. This classic seafood appetizer is perfect for entertaining or as a special dinner treat.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 25 minsTotal Time 50 minsFor the Clams
12 large clams (such as cherrystone or quahog)
¼ cup dry white wine (optional, for steaming)
¼ cup water
For the Stuffing Mixture
½ cup breadcrumbs (preferably panko for extra crunch)
¼ cup grated Parmesan cheese
3 tbsp olive oil
2 tbsp unsalted butter, melted
3 cloves garlic, minced
¼ cup fresh parsley, finely chopped
1 tbsp lemon juice (plus lemon wedges for serving)
½ tsp dried oregano
¼ tsp red pepper flakes (optional, for heat)
Salt and pepper, to taste
Prepare the Clams
1
Preheat the oven to 375°F (190°C).
Scrub the clams under cold running water to remove any grit and debris.
Place the clams in a large pot with white wine and water. Cover and steam over medium heat for 5-7 minutes, or until the clams open.
Remove the clams from the pot , discarding any that do not open.
Let the clams cool slightly , then carefully pry open the shells, keeping the meat intact.
Detach the clam meat and chop finely. Set aside. Reserve half of the shells for stuffing.
Prepare the Stuffing Mixture
2
In a large mixing bowl, combine breadcrumbs, Parmesan cheese, garlic, parsley, lemon juice, oregano, and red pepper flakes.
Add the chopped clam meat and mix to combine.
Drizzle in the olive oil and melted butter , stirring until the mixture is moist and holds together when pressed.
Season with salt and pepper to taste.
Stuff and Bake the Clams
3
Arrange the reserved clam shells on a baking sheet lined with parchment paper.
Spoon the stuffing mixture into each shell, pressing down lightly to form a mound.
Sprinkle with additional breadcrumbs and a drizzle of olive oil for extra crunch.
Bake for 15-20 minutes , or until the tops are golden brown and the stuffing is heated through.
For a crispy finish, switch to the broiler for the last 1-2 minutes. Watch carefully to prevent burning.
Serve
4
Remove the clams from the oven and allow to cool slightly.
Serve warm with lemon wedges and a sprinkle of fresh parsley.
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Tips and Variations
5
Make It Spicy: Add a dash of hot sauce to the stuffing mixture for a kick.
Add Texture: Mix in finely chopped bacon or pancetta for a smoky flavor.
Gluten-Free Option: Substitute gluten-free breadcrumbs.
Storage: Leftover stuffed clams can be refrigerated in an airtight container for up to 2 days. Reheat in the oven at 350°F for 10 minutes.
Freezing: Prepare the stuffed clams and freeze before baking. Bake from frozen at 375°F for 25-30 minutes.
Ingredients For the Clams
12 large clams (such as cherrystone or quahog)
¼ cup dry white wine (optional, for steaming)
¼ cup water
For the Stuffing Mixture
½ cup breadcrumbs (preferably panko for extra crunch)
¼ cup grated Parmesan cheese
3 tbsp olive oil
2 tbsp unsalted butter, melted
3 cloves garlic, minced
¼ cup fresh parsley, finely chopped
1 tbsp lemon juice (plus lemon wedges for serving)
½ tsp dried oregano
¼ tsp red pepper flakes (optional, for heat)
Salt and pepper, to taste
Directions Prepare the Clams
1
Preheat the oven to 375°F (190°C).
Scrub the clams under cold running water to remove any grit and debris.
Place the clams in a large pot with white wine and water. Cover and steam over medium heat for 5-7 minutes, or until the clams open.
Remove the clams from the pot , discarding any that do not open.
Let the clams cool slightly , then carefully pry open the shells, keeping the meat intact.
Detach the clam meat and chop finely. Set aside. Reserve half of the shells for stuffing.
Prepare the Stuffing Mixture
2
In a large mixing bowl, combine breadcrumbs, Parmesan cheese, garlic, parsley, lemon juice, oregano, and red pepper flakes.
Add the chopped clam meat and mix to combine.
Drizzle in the olive oil and melted butter , stirring until the mixture is moist and holds together when pressed.
Season with salt and pepper to taste.
Stuff and Bake the Clams
3
Arrange the reserved clam shells on a baking sheet lined with parchment paper.
Spoon the stuffing mixture into each shell, pressing down lightly to form a mound.
Sprinkle with additional breadcrumbs and a drizzle of olive oil for extra crunch.
Bake for 15-20 minutes , or until the tops are golden brown and the stuffing is heated through.
For a crispy finish, switch to the broiler for the last 1-2 minutes. Watch carefully to prevent burning.
Serve
4
Remove the clams from the oven and allow to cool slightly.
Serve warm with lemon wedges and a sprinkle of fresh parsley.
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Tips and Variations
5
Make It Spicy: Add a dash of hot sauce to the stuffing mixture for a kick.
Add Texture: Mix in finely chopped bacon or pancetta for a smoky flavor.
Gluten-Free Option: Substitute gluten-free breadcrumbs.
Storage: Leftover stuffed clams can be refrigerated in an airtight container for up to 2 days. Reheat in the oven at 350°F for 10 minutes.
Freezing: Prepare the stuffed clams and freeze before baking. Bake from frozen at 375°F for 25-30 minutes.
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