Seafood & Shellfish
Baked Stuffed Clams
Chopped littleneck clams mixed with garlicky buttered breadcrumbs, stuffed into shells and baked until golden.
- Prep
- 30 mins
- Cook
- 15 mins
- Total
- 45 mins
- Serves
- 6
- Level
- Medium
The clams are steamed open first, so you get both the meat and a bit of briny broth to flavor the stuffing. Mound the filling into the shells and bake until the tops are crisp. A squeeze of lemon at the table finishes it.
Ingredients
Serves 6
Directions
- Heat the water in a large pot over high heat. Add the clams, cover and steam 5 to 8 minutes, removing clams as their shells open. Discard any that stay closed.
- Strain the broth through a fine sieve and reserve 1/4 cup. Remove the clam meat and chop finely. Keep 24 shell halves and discard the rest.
- Heat the oven to 400°F (200°C).
- Melt the butter in a skillet over medium heat. Cook the onion 4 minutes, add the garlic for 30 seconds, then stir in the panko and toast 2 minutes.
- Off the heat, stir in the clams, 1/4 cup broth, parsley, lemon juice, pepper and bacon. The mixture should hold together when pressed.
- Mound the filling into the shells on a baking sheet, dust with paprika and bake 12 to 15 minutes, until golden and hot. Serve with lemon.
Tips and make-ahead notes
- Stuff the shells up to 1 day ahead and chill.
- Rock a little salt under the shells on the tray so they sit level.
- Add a splash of dry white wine to the filling if you like.
Nutrition per serving
- Calories
- 210
- Carbohydrates
- 13g
- Protein
- 15g
- Fat
- 11g
- Fiber
- 1g
- Sodium
- 380mg
Estimated. Values change with brands, portion sizes and substitutions.
