Stuffed Clams Recipe

Prep Time

30 minutes

Cook Time

20 minutes

Additional Time

10 minutes

Total Time

1 hour

Servings

12 stuffed clams

Ingredients

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

Steps to Cook

1. Preheat the oven to 400°F (200°C).
2. Finely chop the clam meat.
3. In a skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
4. Add the garlic and sauté for an additional minute until fragrant.
5. Transfer the onion and garlic mixture to a bowl. Add the chopped clam meat, panko breadcrumbs, Parmesan cheese, parsley, lemon juice, and red pepper flakes. Season with salt and black pepper to taste. Mix well to combine.
6. Arrange the reserved clam shells on a baking sheet. Spoon the clam mixture evenly into the shells, pressing gently to compact.
7. Bake for 15-20 minutes, or until the filling is hot and the top is lightly browned.
8. Remove the stuffed clams from the oven and let them cool for 5 minutes before serving.

Cook’s Note

• For a creamier filling, you can add 2-3 tablespoons of softened butter or cream cheese to the mixture.
• To make the stuffed clams ahead of time, prepare the filling and stuff the clam shells. Cover and refrigerate until ready to bake. Add a few minutes to the baking time if the clams are chilled.
• Serve the stuffed clams warm, garnished with additional parsley or lemon wedges, if desired.
• This recipe can be easily doubled or tripled to serve a larger crowd.
• If you prefer a crunchier topping, you can sprinkle some additional panko breadcrumbs over the filled clam shells before baking.
• For a variation, you can add chopped bacon, diced bell pepper, or minced shallots to the filling.

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