Stuffed Clams Recipe (Edit recipe)

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There’s something irresistible about golden, crispy stuffed clams. This easy stuffed clams recipe is savory, briny, buttery, and topped with just the right amount of crunch.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

12

Serves: 6

Ingredients

12 whole Clams
0.5 cup Water
1 Tbsp Extra Virgin Olive Oil, plus more for drizzle
2 Tbsp Butter, Salted, divided
3 - 4 cloves Garlic, chopped
0.75 cup Breadcrumbs
2 Tbsp Parsley, chopped
2 Tbsp Basil, Fresh, chopped
1 whole Lemon, freshly squeezed
0.5 cup Parmesan Cheese, grated
2 - 3 Tbsp Clam Juice, strained from steaming liquid
1 pinch Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Run clams under cold water to remove grit. Discard any that are open and don't close when tapped.
Place clams in a sauté pan with water. Cover and steam over medium-high heat until they open (5-10min), removing each as it opens with tongs.
Strain the remaining liquid from the pan through cheesecloth or a fine-mesh sieve, using a paper towel, and set aside.
Clean the pan, heat olive oil and 1 tablespoon butter. Sauté minced garlic for 1 min, then add white wine and reduce (about 5 min). Add another tablespoon of butter, melt, and remove from heat.
Stir in breadcrumbs, chopped herbs, Parmesan, and lemon juice.
Remove cooled clams from shells and mince them. Add to the breadcrumb mixture.
Slowly mix in the reserved clam juice, 1 tablespoon at a time, until the desired consistency is reached. Add more breadcrumbs for a drier texture or more juice and a drizzle of olive oil for a moist one. Taste and adjust as needed.
Remove the tough muscle from each clam shell if desired. Spoon the breadcrumb mixture into each shell half, gently mounding it.
Place stuffed clams in a baking dish or cast iron skillet. Add a splash of wine, broth, or water to the bottom and a dollop of butter, if desired.
Loosely cover with tin foil and bake at 350°F for 20 minutes. For the last 5 minutes, switch to broil to crisp the tops. Watch closely to avoid burning.
Squeeze fresh lemon juice over clams. Spoon some pan sauce over each and finish with parsley and extra Parmesan. Serve and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	330
Fat:	12 g
Carbohydrates:	19 g
Protein:	36 g
Cholesterol:	15 g
Sodium:	186 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.