Stuffed Clam Recipes

Prep Time

20 minutes

Cook Time

30 minutes

Additional Time

10 minutes

Total Time

1 hour

Servings

6-8 servings

Ingredients

• 24 fresh clams, such as littlenecks or cherrystones, shucked, juices reserved
• 1/2 cup unsalted butter, divided
• 1 cup finely chopped onion
• 1 cup finely chopped celery
• 3 cloves garlic, minced
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Steps to Cook

1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the onion and celery, and cook for 5-7 minutes, stirring occasionally, until softened.
3. Add the garlic and cook for an additional minute, stirring constantly, until fragrant.
4. Remove the skillet from heat and stir in the panko breadcrumbs, Parmesan cheese, parsley, lemon juice, paprika, red pepper flakes, salt, and black pepper. Mix well to combine.
5. Arrange the shucked clams in a single layer on a baking sheet. Spoon the breadcrumb mixture evenly over the top of the clams.
6. Melt the remaining 2 tablespoons of butter and drizzle it over the stuffed clams.
7. Bake for 15-20 minutes, or until the clams are heated through and the topping is golden brown.
8. Serve the stuffed clams immediately, with the reserved clam juices for dipping.

Cook’s Note

• For a creamier texture, you can add a tablespoon or two of heavy cream or half-and-half to the breadcrumb mixture.
• Experiment with different cheese varieties, such as Gruyère or Manchego, to change up the flavor profile.
• If you prefer a crunchier topping, you can add some panko breadcrumbs to the top of the stuffed clams before baking.
• For a more substantial dish, you can serve the stuffed clams over a bed of cooked linguine or spaghetti.

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