Stuffed Clams Recipe

This stuffed clam recipe is made with a mixture of onion, celery, bell pepper, buttered breadcrumbs, spices, chopped clam meat and more piled onto the shells and baked.

Course Appetizer

Cuisine American

Keyword clams, New England, seafood, shellfish

Prep Time 30

Cook Time 25

Servings stuffed clams

Calories 63kcal

Ingredients

1 cup white wine
18 quahog clams, about 3” inches wide, cleaned
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup diced yellow onion
½ cup diced celery
¼ cup diced red bell pepper
2 cloves garlic, minced
1½ cup panko breadcrumbs
1 teaspoon Worcestershire
½ teaspoon red pepper flakes
2 tablespoon chopped parsley, divided
1 tablespoon chopped chives
Kosher salt, as needed
Freshly ground black pepper, as needed
Lemon wedges, for serving

US Customary - Metric

Instructions

Add the wine to a large pot and bring to a simmer over medium heat. Nestle the cleaned clams into the pot, cover and cook them until they pop open, about 6 minutes (If needed do this in batches). Remove the clams to a large bowl and let cool.
Once the clams are cool, remove the meat and chop. Set aside the meat in a large mixing bowl. Clean 24 halves of the clam shells and arrange on a baking sheet or in a casserole dish.
Heat a large skillet over medium heat. Add the oil and heat through, then add the butter. Once the butter is melted, add the onion, celery and bell pepper, sautéing until tender, about 5 minutes. Add the garlic and sauté until fragrant, about an additional 30 seconds.
Remove from heat, then stir in the breadcrumbs, Worcestershire, red pepper flakes, 1 tablespoon of the chopped parsley, chives and chopped clams. Add 1 cup of the clam juice cooking liquid, stirring to combine until the mixture holds together. Season with salt and pepper.
Heat oven to 350ºF (180ºC). Use a spoon to stuff the cleaned clam shells with the breadcrumb and clam mixture.
Bake the stuffed clams until the tops of the stuffing are golden brown, about 25 to 30 minutes.
Use tongs to move the clams from the baking dish or baking sheet to a serving platter, then garnish with parsley and lemon wedges. Serve immediately.

Nutrition