Stuffed Clams Recipe

Prep Time: 20 minutes

The preparation time for this recipe is 20 minutes, which includes the time required to shuck the clams, chop the onion and garlic, and prepare the breadcrumb topping.

Cook Time: 15 minutes

The cooking time for the stuffed clams is 15 minutes, during which the clams are baked in the oven until the topping is golden brown and the clams are heated through.

Additional Time: 10 minutes

This additional time of 10 minutes is allocated for the reserved clam juices to be drizzled over the stuffed clams before serving.

Total Time: 45 minutes

The total time required to prepare and cook this recipe is 45 minutes.

Servings: 6 servings

This recipe yields 6 servings of stuffed clams.

Ingredients:

• 18-24 littleneck or cherrystone clams, scrubbed and shucked, juices reserved
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon zest
• 1/4 teaspoon crushed 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. Shuck the clams, reserving the juices. Discard the top shells and place the clams in their bottom shells on a baking sheet.
3. In a skillet, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
4. In a medium bowl, combine the breadcrumbs, Parmesan, parsley, lemon zest, and red pepper flakes (if using). Season with salt and pepper.
5. Spoon the breadcrumb mixture evenly over the clams, pressing it gently to adhere.
6. Bake the stuffed clams until the topping is golden brown and the clams are heated through, about 15 minutes.
7. Drizzle the reserved clam juices over the stuffed clams before serving.

Cook’s Note:

• For a richer flavor, you can add a few tablespoons of melted butter to the breadcrumb mixture.
• Adjust the amount of red pepper flakes to your desired level of spiciness.
• Serve the stuffed clams immediately, as they are best enjoyed hot from the oven.
• You can use panko breadcrumbs for a crispier topping, if desired.
• If you prefer a smoother texture, you can pulse the breadcrumb mixture in a food processor before topping the clams.
• For a heartier meal, serve the stuffed clams as a main course with a side salad or roasted vegetables.

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