Baked Stuffed Clams

Prep Time

30 minutes

Cook Time

20 minutes

Additional Time

10 minutes

Total Time

1 hour

Servings

12 clams

Ingredients

• 12 large clams, shucked, juices reserved
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1/4 teaspoon crushed red pepper flakes
• Salt and black pepper, to taste

Steps to Cook

1. Preheat the oven to 400°F (200°C).
2. In a skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
3. Transfer the onion mixture to a medium bowl. Add the panko, Parmesan, parsley, lemon juice, and red pepper flakes. Season with salt and black pepper to taste. Mix well to combine.
4. Arrange the shucked clams on a baking sheet. Spoon the breadcrumb mixture evenly into the clam shells, pressing gently to compact it.
5. Bake for 15-20 minutes, or until the topping is golden brown and the clams are heated through.
6. Remove the baked stuffed clams from the oven and let them cool for 5 minutes.
7. Serve the baked stuffed clams warm, drizzled with the reserved clam juices.

Cook’s Note

• For easier shucking, place the clams in the freezer for 10-15 minutes before shucking. This helps to firm up the meat and make the shells easier to open.
• If you prefer a creamier texture, you can add a tablespoon of softened cream cheese to the breadcrumb mixture.
• Experiment with different herbs and spices to customize the flavor of the stuffing. Chopped fresh thyme, oregano, or basil would also work well.
• Serve the baked stuffed clams as an appetizer or a light main course, accompanied by a fresh salad or crusty bread.
• Leftover baked stuffed clams can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes before serving.

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