Stuffed Baked Clams Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

Servings: 12 stuffed clams

Ingredients:

• 12 large clams, such as littleneck or cherrystone, shucked, shells 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 red pepper flakes (optional)
• Salt and freshly ground 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 the onion is translucent, about 5 minutes.
3. Remove the skillet from the heat and stir in the panko breadcrumbs, Parmesan cheese, parsley, lemon juice, and red pepper flakes (if using). Season with salt and black pepper to taste.
4. Arrange the reserved clam shells on a baking sheet. Evenly divide the breadcrumb mixture among the shells, pressing it gently to compact it.
5. Bake the stuffed clams for 15-20 minutes, or until the topping is golden brown and crispy.
6. Serve the stuffed baked clams immediately, garnished with additional parsley if desired.

Cook’s Note:

• Be sure to use large, fresh clams for this recipe. Smaller clams may be difficult to stuff.
• You can prepare the stuffing mixture in advance and refrigerate it until ready to assemble and bake the stuffed clams.
• For a creamier texture, you can add a tablespoon of softened cream cheese to the stuffing mixture.
• Experiment with different herb and spice combinations to customize the flavor of the stuffing.
• Serve the stuffed baked clams as an appetizer or a light main course, accompanied by a fresh salad or crusty bread.

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