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.