Introduction
There’s something truly special about serving stuffed clams at your dinner table. These delectable appetizers, also known as stuffies in New England, combine fresh clams with a savory breadcrumb mixture that’s impossible to resist. I’ve perfected this stuffed clams recipe through years of testing, and I’m excited to share a version that’s both authentic and approachable. Whether you’re planning a seafood feast or looking to impress guests with an elegant appetizer, these stuffed clams deliver restaurant-quality results right from your kitchen.
Ingredients
- 12 large quahog or cherrystone clams, scrubbed clean
- 1 cup seasoned breadcrumbs
- 1/4 cup butter, melted
- 1/4 cup white onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Lemon wedges for serving
Tip: If fresh clams aren’t available, you can use canned clams and empty shells from your fishmonger. Just reduce the initial steaming step.
Instructions
- Steam the clams in a large pot with 1 cup of water until they open completely, about 6-8 minutes. Remove from heat and let cool.
- Once cooled, carefully separate the clam meat from the shells, keeping the shells intact. Chop the clam meat finely and set aside. Clean the shells thoroughly.
- In a large skillet, heat olive oil over medium heat. Sauté onions until translucent, about 3 minutes, then add garlic and cook for another minute.
- In a mixing bowl, combine breadcrumbs, melted butter, sautéed onion and garlic, chopped clams, parsley, lemon juice, pepper, and Parmesan cheese. Mix well.
- Spoon the mixture into the reserved clam shells, mounding slightly.
- Place stuffed shells on a baking sheet and broil for 5-7 minutes, or until golden brown on top.
- Serve immediately with lemon wedges.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 (2 stuffed clams per person)
Recipe Notes
- When choosing clams, make sure they’re tightly closed and feel heavy for their size. Avoid any that are cracked or don’t close when tapped.
- Don’t over-chop the clam meat – you want some texture in your stuffing.
- The stuffing mixture should be moist but not wet. If it seems dry, add a little clam juice from steaming.
- These can be prepared ahead of time and refrigerated for up to 24 hours before baking.
- To freeze, prepare up to the stuffing step, wrap well, and freeze for up to 1 month. Thaw completely before broiling.
- Watch carefully during broiling – the stuffing can go from golden to burnt quickly.
Stuffed Clams
There's something truly special about serving stuffed clams at your dinner table. These delectable appetizers, also known as stuffies in New England, combine fresh clams with a savory breadcrumb mixture that's impossible to resist. I've perfected this stuffed clams recipe through years of testing, and I'm excited to share a version that's both authentic and approachable. Whether you're planning a seafood feast or looking to impress guests with an elegant appetizer, these stuffed clams deliver restaurant-quality results right from your kitchen.
Ingredients
- 12 large quahog or cherrystone clams scrubbed clean
- 1 cup seasoned breadcrumbs
- 1/4 cup butter melted
- 1/4 cup white onion finely diced
- 3 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Lemon wedges for serving
Instructions
- Steam the clams in a large pot with 1 cup of water until they open completely, about 6-8 minutes. Remove from heat and let cool.
- Once cooled, carefully separate the clam meat from the shells, keeping the shells intact. Chop the clam meat finely and set aside. Clean the shells thoroughly.
- In a large skillet, heat olive oil over medium heat. Sauté onions until translucent, about 3 minutes, then add garlic and cook for another minute.
- In a mixing bowl, combine breadcrumbs, melted butter, sautéed onion and garlic, chopped clams, parsley, lemon juice, pepper, and Parmesan cheese. Mix well.
- Spoon the mixture into the reserved clam shells, mounding slightly.
- Place stuffed shells on a baking sheet and broil for 5-7 minutes, or until golden brown on top.
- Serve immediately with lemon wedges.
